Hamachi Carpaccio Recipe
yellowtail, olive oil, ponzu sauce (Dine-in only)
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Ingredients
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Fish
Sauce
Garnish
Method
Preparation
- 1
Prepare the Hamachi
Using a sharp knife, slice the Hamachi into thin, even slices. Aim for about 1/4 inch thickness for a delicate texture.
- 2
Plate the Carpaccio
Arrange the slices of Hamachi on a chilled plate in a circular pattern, slightly overlapping each slice.
Saucing
- 3
Add Olive Oil and Ponzu
Drizzle the olive oil and ponzu sauce evenly over the arranged Hamachi slices.
Garnishing
- 4
Finish with Garnishes
Sprinkle sea salt and black pepper over the dish to taste. Add microgreens or arugula on top for freshness and finish with lime zest.
