Hamachi Carpaccio Recipe

Prepare fish

Keep the hamachi chilled until just before slicing. Pat the fillet dry with paper towels. Remove any remaining skin or bloodline. Using a very sharp knife (preferably a sashimi/yanagiba), slice the hamachi crosswise into 1/16–1/8-inch (1.5–3 mm) translucent slices. Aim for uniform thinness; fan the slices out on a chilled serving plate in a single overlapping layer.

Lightly season the arranged slices with the kosher salt and a small dusting of freshly ground black pepper. Do this sparingly so the dressing and fish flavor remain primary.

Scatter microgreens, thin radish slices, and sliced scallions evenly over the fish. If using cilantro, distribute leaves sparingly to avoid overpowering.

Sprinkle the toasted sesame seeds and (if using) thin jalapeño or serrano slices across the carpaccio for texture and mild heat.

Make dressing

In a small bowl, combine the soy sauce, yuzu juice (or lemon + lime), rice vinegar, mirin, and white miso (if using). Whisk until miso dissolves. Add the grated ginger, grated garlic, and honey/agave; whisk to combine.

Whisk in the neutral oil and extra-virgin olive oil in a slow stream to slightly emulsify the dressing. Stir in the toasted sesame oil and finish with a few twists of freshly ground black pepper. Taste and adjust: add a touch more honey if too tart, or a splash more soy if it needs salt.

If using yuzu kosho or chili paste, whisk a very small amount into the dressing for a bright chili note; alternatively serve it on the side so guests can control heat.

Allow the dressing to rest for 2–3 minutes so flavors meld, then lightly drizzle over the arranged hamachi right before serving — about 1 to 1 1/2 tablespoons dressing per serving (total ~2–3 tbsp).

Scatter the crispy shallots or fried garlic over the dressed fish for crunch. Squeeze a small wedge of lemon or lime over the carpaccio just before eating if desired.

Serve immediately at chilled temperature with extra dressing and lemon/lime wedges on the side. Recommend serving with toasted bread, rice crackers, or as-is as an elegant starter.