Hamachi Jalapeno Recipe

Slice the fish

Pat the hamachi dry with paper towel. Using a sharp knife, slice the hamachi against the grain into 1/4-inch (6 mm) thick slices. Arrange slices in a single layer on a chilled plate or shallow dish.

Mix marinade: in a small bowl combine soy sauce, fresh lime juice, sesame oil, mirin and salt. Stir until salt dissolves.

Lightly brush or spoon half of the marinade over the arranged hamachi, coating each piece. Let the fish rest at room temperature for 5 minutes to absorb flavor (do not marinate longer than 10 minutes for sashimi texture). Reserve the remaining marinade for finishing.

Prepare jalapeño: thinly slice half of the jalapeño into rounds for garnish. Finely mince the remaining half (remove seeds for less heat) and place in a small bowl.

Prepare scallions & aromatics: thinly slice the green onions on the bias, separating white and light-green portions from the dark-green tops. Finely mince the garlic and grate the ginger.

Combine aromatics: to the bowl with minced jalapeño add the grated ginger, minced garlic, and the white/light-green parts of the scallions. Add the chopped cilantro leaves. Stir to combine.

Fold into marinade: stir the reserved half of the marinade into the jalapeño-aromatic mixture. Taste and adjust: add an extra 1/2 tsp soy or a squeeze of lime if it needs more salt or acidity.

Plate hamachi: spoon small amounts of the jalapeño-aromatic marinade evenly over each hamachi slice so each piece has a few bits of jalapeño and scallion.

Garnish: scatter the dark-green scallion tops, cilantro leaves or microgreens over the fish. Sprinkle toasted sesame seeds and crispy fried shallots (if using). Top with a jalapeño round or two on selected slices for visual contrast and extra heat.

Final touches: drizzle the optional 1/2 tsp toasted sesame oil lightly over the plated fish for aroma. Serve immediately with lime wedges on the side so diners can add fresh citrus.

Serving suggestions: serve over a small bed of sushi rice or with thinly sliced cucumber rounds to provide texture contrast. Best eaten immediately; do not leave raw fish at room temperature for extended periods.