Hamachi Truffle Potato Recipe

Slice hamachi

Chill the hamachi until slightly firm. Using a sharp knife, slice into 12–16 thin sashimi-style slices (roughly 1/8" thick and 2–3" long). Keep refrigerated until ready to assemble.

Season and prepare serrano

Lightly season both sides of each hamachi slice with a pinch of kosher salt and a whisper of black pepper. Thinly slice the serrano into very fine rounds or matchsticks; reserve a few for garnish.

Just before plating, drizzle or brush each hamachi slice lightly with ponzu (about 1/4 tsp per slice) to add citrus-salty brightness.

Prepare potatoes

Using a mandoline set to the finest setting or a peeler, create very thin, long matchstick strands or ribbons from the peeled russets. Rinse the shreds in cold water until water runs clear to remove excess starch, then drain and pat almost completely dry with clean kitchen towels or paper towels.

Bind potato strands

Whisk together the cornstarch and cold water to form a slurry. Toss the dried potato strands with the slurry so they are lightly coated; this helps them crisp and hold shape. Season with the fine sea salt.

Form nests

Portion the coated potato strands into 12 small, loose nests (about 1 tablespoon potato per nest) on a tray lined with parchment, compressing lightly so they hold together when fried.

Heat oil and fry

Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the potato nests in batches for 2–3 minutes until golden brown and crisp, turning once for even color. Remove with a slotted spoon and drain on paper towels. Immediately season lightly with additional fine sea salt if desired.

Keep the fried potato nests warm in a low oven (200°F / 95°C) on a rack while you finish the rest of the components so they remain crisp.

Make truffle aioli

In a small bowl, combine the mayonnaise, truffle oil (start with 1 tsp and adjust to taste), lemon juice, and grated garlic. Whisk until smooth and taste; adjust with a tiny pinch of truffle salt if you want more truffle aroma. If using truffle paste instead of oil, whisk until evenly distributed. Chill until ready to plate.

Prepare finishing options

Decide whether to finish with truffle salt or honey chili garlic: for a more savory-truffle profile use a light dusting (about 1/8–1/4 tsp) of truffle salt over finished bites; for a sweet-spicy variant, use a small dollop (about 1/4 tsp) of honey chili garlic on each bite.

Assemble each bite

Place a warm crispy potato nest on the plate. Lay one hamachi slice over the nest and gently wrap the hamachi around or over the nest so the fish cradles the potato. Dot or pipe about 1/2 teaspoon of truffle aioli on top of each wrapped hamachi. Spoon or brush a light drop of ponzu over the fish (about 1/4 tsp). Top with a thin serrano slice for heat and a small sprinkle of microgreens or chives.

Optional finishing touches

If using truffle salt, lightly dust each bite now. If using honey chili garlic, dot a small amount beside or on top of each bite instead of or in addition to truffle salt. Serve immediately so the potato remains crisp and the hamachi is chilled and silky.