Hamachi Recipe

Prepare fish

Keep the hamachi well chilled. Pat the fillet dry with paper towels. Trim any skin or connective tissue. Using a very sharp slicing knife, cut the hamachi crosswise into 8–10 thin slices (about 1/8–1/4 inch thick), aiming for uniform pieces. Arrange slices on a chilled platter in a single layer or slightly overlapping.

Season fish

Lightly sprinkle the fish with the sea salt and freshly ground black pepper. Drizzle the lemon juice and rice vinegar evenly over the slices to lightly cure for 2–3 minutes while you prepare the dressing and garnishes.

In a small bowl, whisk together the soy sauce, mirin, sesame oil, lime juice, orange zest, and honey until the honey is dissolved and the mixture is glossy. Taste and adjust: it should be bright and balanced — salty, slightly sweet, citrusy. If too salty, add another 1/2 tsp mirin or 1/4 tsp water.

Prepare the garnishes: thinly slice scallions and jalapeño, pick small cilantro leaves or microgreens, and have toasted sesame seeds and crispy shallots ready. If making homemade crispy shallots, thinly slice 1 medium shallot and fry in neutral oil until golden, then drain on paper towel and salt lightly.

Assemble: Spoon about half the citrus-soy dressing (reserve the rest) in a thin stream over the plated hamachi, taking care to coat each slice lightly. Drizzle with the extra-virgin olive oil and — if using — a few small dots or a fine drizzle of chili oil for heat and color.

Top the slices with the scallions, microgreens or cilantro, jalapeño slices (if using), toasted sesame seeds, and crispy shallots. Sprinkle a light pinch of flaky sea salt evenly across the fish to enhance texture and flavor.

Serve immediately with thin cucumber or daikon slices tucked under or alongside the fish and toasted baguette slices or rice crackers for scooping. Pass extra dressing on the side for guests to add more.

Estimated plating note: For a composed appetizer serve 8 slices per 2–3 people; for individual starters portion 4–5 slices per person.