Hamachii Crudo* Recipe

Prepare the fish

Keep the hamachi very cold. Using a very sharp knife, slice the hamachi against the grain into 1/8–1/4-inch (3–6 mm) thin slices. Arrange the slices in a single layer on a chilled platter or individual chilled plates.

Lightly season the slices with the kosher salt and freshly ground black pepper. Let rest in the refrigerator for 5 minutes while you prepare the mignonette so flavors marry without cooking the fish.

Make the mignonette

In a small mixing bowl, whisk together the sherry vinegar, rice wine vinegar, finely diced ginger, and rose syrup (or rosewater + simple syrup). Emulsify with the extra-virgin olive oil until slightly glossy. Season with a pinch of sea salt and white pepper, then taste and adjust: it should be bright and slightly floral with a warm ginger note.

Stir in the lime or yuzu juice to add brightness. Set aside at room temperature for 3–5 minutes to allow the flavors to bloom.

Prepare the daikon

Peel the daikon. Using a mandoline or very sharp knife, shave the daikon into very thin ribbons or matchsticks. If using ribbons, roll or chiffonade into small nest-like portions for plating. Pat dry on paper towel to remove excess moisture.

Prepare pearl onions and herbs

If pearl onions are whole, finely chop or quarter them so they distribute evenly over the fish. Snip chives finely. Reserve marigold petals or microgreens, keeping a few whole petals intact for visual impact.

Dress the hamachi

Drizzle the mignonette lightly over the arranged hamachi slices — aim for about 1 tsp of mignonette per serving portion so the fish remains delicate. Drizzle the neutral oil in a thin stream and, if using, add a few drops (not more than 1/4 tsp) of cold-pressed sesame oil for aroma.

Scatter the chopped pearl onion evenly across the fish. Place small nests of shaved daikon atop or to the side of the fish to provide crunch. Sprinkle the snipped chives across the plate.

Garnish with marigold petals or microgreens for color and texture. Finish with a very light pinch of flaky sea salt over the fish slices and one last tiny squeeze of lime or yuzu if desired.

Serve immediately while the fish is cold and the mignonette is bright. Provide small spoons or tasting forks so guests can get a little of each component in every bite.