Hamachi Crudo Recipe
smoked eggplant. tamarind soy vinaigrette. black harissa mayo. crispy ginger
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Smoked Eggplant
Roast the eggplant over an open flame or in the oven until the skin is charred and the flesh is tender. Allow to cool, then scoop out the flesh and blend until smooth. Season with salt and set aside.
Make the Tamarind Soy Vinaigrette
In a small bowl, whisk together the tamarind paste, soy sauce, lime juice, and a pinch of salt. Set aside.
Prepare the Black Harissa Mayo
In a mixing bowl, combine the mayonnaise and black harissa. Mix well and set aside.
Crispy Ginger
Finely julienne the fresh ginger. Heat vegetable oil in a pan over medium heat and fry the ginger until crispy. Remove and drain on paper towels.
Assemble the Dish
Thinly slice the hamachi and arrange on a plate. Dollop the smoked eggplant purée, tamarind soy vinaigrette, and black harissa mayo around the fish. Top with crispy ginger and garnish with microgreens.