Aburi Hamachi Recipe

Slice and season

Pat the hamachi dry with paper towels. Trim any sinew and slice into 6–8 even 5–7 mm (about 1/4 inch) slices or 1/2-inch pieces for bite-size plating. Lightly sprinkle 1 tsp sea salt over both sides and set on a tray while you prepare the other components (5 minutes).

Torch-aburi

Brush the top surface of each slice lightly with the neutral oil. Using a culinary blowtorch held about 6 inches away, torch each slice until just seared on the surface — about 8–12 seconds per piece depending on torch power — rotating to get an even light char. Aim to keep the center raw and silky. Alternatively, quickly sear on a smoking-hot cast-iron skillet for 10–15 seconds per side. Transfer to a chilled platter.

Finish and garnish

Arrange the torched hamachi on serving plates. Drizzle evenly with the finishing extra virgin olive oil and the finishing lime juice. Sprinkle toasted sesame seeds and scatter microgreens or thinly sliced shiso over the top.

Combine 1/2 cup fresh lime juice and 2 tbsp rice vinegar in a bowl. Whisk in 1 tbsp fish sauce, 1 tsp grated ginger, 1/2 tsp grated garlic, 1 tsp sugar and 1 tsp ají amarillo paste (if using). Season with 1/4 tsp black pepper. Taste and adjust balance — it should be bright, slightly salty and mildly sweet. Chill briefly (5 minutes).

To apply: Spoon 1–2 teaspoons of the acevichado marinade onto each slice of hamachi immediately before serving so the acid brightens the fish without cooking it through. Reserve remaining marinade in a separate small container for guests to add to taste.

Prepare citrus: Carefully remove the membranes from the pomelo segments and chop the flesh into 1/2 cm pieces, yielding about 1 cup. Chop the ruby grapefruit segments finely and combine with the pomelo in a medium bowl.

Add aromatics: Add 1 tbsp minced shallot, 1/2 tsp minced red chili, 2 tbsp chopped cilantro, 1 tbsp chopped mint, and 1 tsp lime zest to the citrus.

Dress and balance: Add 1 tsp toasted sesame oil, 1 tsp honey, 1/4 tsp sea salt and 1/8 tsp black pepper. Gently fold to combine. Taste and adjust seasoning — add a touch more honey if too tart, or 1/2 tsp additional lime zest or 1/2 tsp lime juice if it needs more brightness. Let sit 5–10 minutes at room temperature for flavors to meld.

Portion: Spoon small quenelles or teaspoons of salsa onto each hamachi slice or serve a small spoonful alongside each portion. The bright pomelo salsa provides a floral, slightly sweet counterpoint to the acevichado acid.

Combine the 2 tsp extra virgin olive oil with 1 tsp fresh lime juice in a small bowl. Drizzle this finishing mixture lightly over the plated hamachi just before serving for added gloss and rounded flavor.