Keep hamachi cold. Using a very sharp knife, slice the hamachi into 1/4" (6 mm) thick slices or into 1/2" (12 mm) wide coins depending on presentation. Arrange slices in a single layer on a chilled serving plate.

In a small bowl whisk together kalamansi juice, yuzu kosho, olive oil, sea salt and black pepper until emulsified. Taste and adjust: if too sharp add a tiny pinch of sugar or 1/4 tsp honey.

Spoon or lightly brush about half of the marinade over the hamachi slices, reserving the other half for finishing. Let the fish sit at cool room temperature (or in refrigerator) for 3–5 minutes to lightly cure and absorb citrus.

Jalapeño & Basil Dressing

Remove stem and seeds from the jalapeño if you want milder heat; mince finely. In a mortar and pestle or small blender combine minced jalapeño, basil leaves, rice vinegar, honey, neutral oil and a pinch of salt.

Pulse or grind briefly until the basil is broken down but still bright green and the jalapeño is distributed; you want a loose, spoonable dressing (not a smooth purée). Taste and adjust seasoning. If too thick, add 1/2 tsp water to loosen.

Strain optionally through a fine sieve for a smoother sauce, pressing to extract flavor. Reserve about 2 tsp per serving for drizzling.

Garnishes & Assembly

Place the bulgur crackers on the plate near the hamachi or on a separate small board. If using homemade crackers, warm briefly (1–2 minutes) in a 300°F/150°C oven to refresh crispness.

Using a small spoon, dot the remaining marinade and the jalapeño-basil dressing over the hamachi slices in alternating small pools. Arrange thin jalapeño slices and micro basil leaves over the fish for color and aroma.

Sprinkle toasted sesame seeds lightly over the fish, then finish with a small pinch of flaky finishing salt scattered across the top.

Serve immediately with kalamansi halves on the side and bulgur crackers for scooping. Suggestion: provide extra yuzu kosho on the side for guests who want more heat.