Gochujang Hamachi Recipe

Prepare fish

Keep hamachi chilled until ready. Using a very sharp knife, slice the 8 oz sashimi‑grade yellowtail into 8–10 thin, even slices (about 1/8"–1/4" thick). Arrange slices on a chilled plate in a single layer or slightly overlapped.

Season fish

Lightly sprinkle 1/4 tsp kosher salt evenly over the sliced hamachi. Set aside while you prepare sauces and garnishes (2–3 minutes) so the salt draws out a touch of moisture and evens flavor.

Prepare serrano

Trim stem from the serrano pepper. Very thinly slice crosswise into rounds (remove seeds if you want less heat). Reserve for garnish.

Fry garlic chips

Peel garlic cloves and thinly slice them on a mandoline or with a sharp knife to paper-thin slices. In a small heavy-bottomed saucepan, heat 1 cup neutral oil to 275°F (135°C) — oil should shimmer but not smoke. Fry garlic slices in batches, stirring gently, until golden brown and crisp (about 45–90 seconds per batch). Remove with a slotted spoon to a paper towel-lined plate and immediately sprinkle lightly with salt. Let cool; they will crisp more as they cool.

Finish plating garnishes

Place thin serrano rounds, a small spoonful (about 2 tbsp) of tobiko and a few garlic chips atop each portion of hamachi slices. Sprinkle toasted sesame seeds and microgreens or thinly sliced scallion as desired.

Whisk together 2 tsp gochujang, 1 tsp light soy sauce, 1/2 tsp rice vinegar, 1 tsp honey, 1/2 tsp sesame oil and 1 tsp water in a small bowl until smooth and glossy. Taste and adjust sweetness or acidity — add up to 1/2 tsp more honey if too spicy, or a few drops more rice vinegar if it needs brightness. The sauce should be pourable but slightly viscous. Transfer to a squeeze bottle or small spoon for drizzling.

For a thinner glaze (optional), warm the mixture gently in a small saucepan over low heat for 30–45 seconds, whisking, then remove and cool briefly before using.

Combine 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp mirin, 1/2 tsp grated ginger, 1 tsp neutral oil, 1/4 tsp sesame oil and 1/2 tsp sugar in a small bowl. Whisk until sugar dissolves and mixture emulsifies slightly. Taste and adjust balance (more vinegar for brightness, more sugar for sweetness).

Lightly drizzle the Japanese dressing sparingly over the arranged hamachi just before serving (about 1/2–1 tsp per slice total), reserving the gochujang for a contrasting dollop or thin drizzle alongside. Alternatively, spoon a small swipe of gochujang sauce across the plate and set hamachi atop it for presentation.