Hamachi Crudo Recipe

Preparation Directions

1. 1

   Prepare the Hamachi

   Using a sharp knife, slice the hamachi fillet into thin, even pieces (about 1/4 inch thick) and arrange them on a chilled plate.

2. 2

   Prepare the Cara Cara Orange

   Peel the Cara Cara orange, remove any seeds, and segment it carefully. Cut the segments into smaller pieces and sprinkle them over the hamachi.

3. 3

   Prepare the Fresno Chile

   Slice the Fresno chile thinly. You can choose to remove the seeds for less heat. Scatter the slices over the hamachi and orange segments.

4. 4

   Make Tempura Battered Fresno Chile

   In a bowl, combine the tempura batter mix and cold water until just combined. Heat oil in a deep pan to 350°F (175°C). Dip the sliced Fresno chile in the tempura batter and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

5. 5

   Finish the Dish

   Sprinkle the kombu salt over the hamachi and orange. Top with the crispy tempura Fresno chile and microgreens for garnish.