Hamachi Tartare Recipe
calamansi ponzu, ginger, malanga chips
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Ingredients
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Tartare
Malanga Chips
Method
Preparation of Tartare
- 1
Prepare the Hamachi
Finely dice the hamachi (yellowtail) into small cubes and place them in a mixing bowl.
- 2
Mix Tartare Ingredients
Add the calamansi juice, soy sauce, minced ginger, finely chopped chives, and sesame oil to the diced hamachi. Gently mix to combine all ingredients without mashing the fish. Adjust seasoning if necessary.
Preparation of Malanga Chips
- 3
Slice the Malanga
Peel the malanga root and slice it very thinly using a mandoline or sharp knife.
- 4
Fry the Chips
Heat the vegetable oil in a deep pan over medium-high heat. Once hot, carefully add the malanga slices in small batches, frying until they are golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- 5
Season the Chips
While the chips are still hot, sprinkle with salt to taste.
