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Hamachi Yellow Tail Recipe

Name: SAKU (sushi & taco)s HAMACHI YELLOW TAIL Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 0.5 lb fresh hamachi (yellowtail) fillet, skin removed; 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 2 tbs soy sauce (light or reduced-sodium); 1 tbs yuzu juice or fresh lime juice; 1 tsp mirin; 1 tsp neutral oil (grapeseed or canola); 0.25 tsp sesame oil (toasted); 0.5 tsp honey or light agave; 1 tsp fresh ginger, peeled and finely minced; 0.5 tsp garlic, very finely minced; 0.5 tsp thinly sliced jalapeño (seeded for less heat); 0.25 cup cucumber, peeled, seeded and cut into 1/8" half-moons; 1 tbsp scallions, thinly sliced (white + green parts); 1 tbsp fresh cilantro leaves (optional); 0.25 cup microgreens or shiso leaves (optional); 0.5 tsp toasted sesame seeds (white or black), for garnish; 0.5 tsp furiake or crushed nori (optional); 2 wedges fresh lime or yuzu wedges, for serving; 1 tbs extra soy or ponzu, for passing

Inspired by SAKU (sushi & taco)

Time20m

Serves2

Make Hamachi Yellow Tail Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Hamachi (Yellowtail) Crudo

1/2 lb fresh hamachi (yellowtail) fillet, skin removed

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

Citrus-Soy Dressing

2 tbs soy sauce (light or reduced-sodium)

1 tbs yuzu juice or fresh lime juice

1 tsp Mirin

1 tsp neutral oil (grapeseed or canola)

1/4 tsp sesame oil (toasted)

1/2 tsp honey or light agave

Aromatics & Heat

1 tsp fresh ginger, peeled and finely minced

1/2 tsp garlic, very finely minced

1/2 tsp thinly sliced jalapeño (seeded for less heat)

Vegetable & Garnish

1/4 cup cucumber, peeled, seeded and cut into 1/8" half-moons

1 tbsp scallions, thinly sliced (white + green parts)

1 tbsp fresh cilantro leaves (optional)

1/4 cup microgreens or shiso leaves (optional)

1/2 tsp toasted sesame seeds (white or black), for garnish

1/2 tsp furiake or crushed nori (optional)

Accompaniment / Finish

2 wedges fresh lime or yuzu wedges, for serving

1 tbs extra soy or ponzu, for passing

Method

Hamachi (Yellowtail) Crudo

Chill and slice fish

Place the hamachi fillet on a cutting board. Pat dry with paper towels and lightly season both sides with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Cover and chill in the refrigerator for 10 minutes while you prepare the other components — chilling firms the flesh for cleaner slicing.

Slice

Using a very sharp knife, slice the hamachi against the grain into 1/8"–1/4" (2–6 mm) thin slices. Arrange slices in a single layer on a chilled plate or platter, slightly overlapping if desired. Keep chilled until plating.

Citrus-Soy Dressing

Whisk together 2 tablespoons soy sauce, 1 tablespoon yuzu or lime juice, 1 teaspoon mirin, 1 teaspoon neutral oil, 1/4 teaspoon toasted sesame oil, and 1/2 teaspoon honey in a small bowl until honey is dissolved and dressing is homogeneous. Taste and adjust balance: more citrus for brightness, more soy for saltiness, or a touch more honey for sweetness.

If you prefer a slightly emulsified dressing, slowly whisk while adding the neutral oil and sesame oil until combined.

Aromatics & Heat

Stir the minced ginger (1 tsp), minced garlic (1/2 tsp), and thinly sliced jalapeño (about 1/2 tsp) into the citrus-soy dressing. Let the mixture rest for 3–5 minutes so flavors meld, then taste and adjust seasoning.

Vegetable & Garnish

Toss the prepared cucumber (1/4 cup) with a pinch of salt and a teaspoon of the dressing to lightly season. Arrange cucumber pieces and microgreens/shiso (optional) around or atop the hamachi slices. Scatter thinly sliced scallions and cilantro leaves sparingly over the fish.

Sprinkle 1/2 teaspoon toasted sesame seeds and 1/2 teaspoon furikake or crushed nori over the plated fish for texture and umami.

Assembly & Serve

Just before serving, drizzle approximately 1–1.5 teaspoons of the citrus-soy dressing over each portion of hamachi (reserve extra for passing). Alternatively, spoon small amounts over each slice so dressing is evenly distributed without pooling.

Garnish with a lime or yuzu wedge at the side. Serve immediately while fish is cold and fresh. Provide extra soy or ponzu on the side if desired.

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