Hamachi Tataki Recipe
Recipe information
Make Hamachi Tataki in just 1h 30m. candied kumquat, pickled serrano pepper, lemon vinaigrette, malanga chips
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Ingredients
Fish
Candied Kumquat
Pickled Serrano Pepper
Lemon Vinaigrette
Malanga Chips
Preparing the Fish
1. Slicing Hamachi
Using a sharp knife, slice the hamachi into thin pieces, about 1/4 inch thick. Arrange them on a serving plate.
Making Candied Kumquat
Pickling Serrano Pepper
4. Prepare Pickling Liquid
In a small saucepan, combine white vinegar, sugar, and salt. Heat until sugar and salt dissolve.
5. Pickle the Peppers
Slice the serrano peppers and place them in a jar. Pour the pickling liquid over the peppers and let them sit for at least 30 minutes before serving.
Making Lemon Vinaigrette
6. Combine Ingredients
In a bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.
Preparing Malanga Chips
7. Slice Malanga
Using a mandoline or sharp knife, slice malanga thinly into chips.
8. Fry Chips
In a deep pan, heat vegetable oil to 180°C (350°F). Fry the malanga slices in batches until golden and crispy, about 3-4 minutes. Drain on paper towels and season with salt.
Plating the Dish
9. Assemble
On the serving plate with hamachi, drizzle lemon vinaigrette over the fish. Top with candied kumquat, pickled serrano peppers, and malanga chips. Serve immediately.
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