Hamachi Tataki Recipe
candied kumquat, pickled serrano pepper, lemon vinaigrette, malanga chips
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Ingredients
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Fish
Candied Kumquat
Pickled Serrano Pepper
Lemon Vinaigrette
Malanga Chips
Method
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
- 2
- 3
Cool and Slice
Remove from heat and let cool. Once cooled, slice kumquats and set aside for garnish.
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
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.