Hamachi Avocado Recipe

Prepare fish

Keep hamachi chilled until ready. Using a sharp knife, trim any sinew and cut the hamachi into 1/4-inch (about 6 mm) slices for crudo or thin coins, or into small dice if you prefer a tartare-style presentation. Place cut fish in a bowl and sprinkle with kosher salt and 1 tablespoon fresh lime juice. Toss gently to coat and let sit 3 minutes to slightly cure.

After 3 minutes, drizzle 1 teaspoon neutral oil over the fish and toss lightly to combine. Return to the refrigerator while you prepare the other components.

Prepare avocado: Halve and pit the avocado. Remove the flesh in one piece if possible and slice thinly (or dice, depending on plating). Immediately toss avocado gently with remaining 1 tablespoon lime juice to prevent browning.

Prepare cucumber: Trim ends of the cucumber. If desired, peel a strip of skin for contrast. Thinly slice into rounds or small batons. Pat dry with paper towel to remove excess moisture.

If using microgreens or cilantro, rinse and spin dry. Keep garnishes chilled until plating.

Whisk together white miso paste, 1 tablespoon lime juice, mirin, rice vinegar and honey in a small bowl until smooth. Slowly whisk in 1 teaspoon neutral oil until emulsified. Taste and adjust balance: add a pinch more honey if too salty, a little more lime if too sweet. Set aside.

In a small bowl, combine mayonnaise with wasabi paste, 1/2 teaspoon lime juice, and salt. Add 1 teaspoon water to thin to a squeeze-able consistency. Taste and adjust heat with more wasabi if desired. Transfer to a squeeze bottle or piping bag for neat dots/lines.

On chilled plates, arrange a base of cucumber slices (or a small ring of diced cucumber) and top with slices or dice of avocado so it provides a bed for the hamachi.

Place the marinated hamachi pieces atop the avocado. Spoon or lightly drizzle the lime miso dressing over the fish (about 1 to 1 1/2 teaspoons per serving).

Dot or lightly pipe the wasabi aioli around and over the hamachi for contrast (use 1/2 to 1 teaspoon per serving).

Sprinkle fried shallots evenly over the top (about 1/2 tablespoon per serving). Scatter yuzu tobiko across fish (about 1 teaspoon per serving). Finish with a tiny drizzle of toasted sesame oil, a pinch of black sesame seeds and a grind of black pepper.

Garnish with microgreens or cilantro if using. Serve immediately while fish is chilled and tobiko is at best texture.