Hamachi/yellowtail Recipe
Make Hamachi/yellowtail Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish & Finish
Citrus-Soy Dressing (Ponzu-style)
Spicy Oil (optional)
Method
Fish & Finish
- 1
Prepare fish
Keep the hamachi chilled until ready. Pat dry with paper towels. Using a very sharp knife, slice the hamachi across the grain into 1/8–1/4-inch (3–6 mm) translucent slices. Aim for even, delicate slices suitable for sashimi or carpaccio.
- 2
Season fish
Arrange slices on a chilled plate in a single layer or slightly overlapping. Lightly sprinkle sea salt evenly over the slices (about 1/2 tsp for 1/2 lb). Drizzle toasted sesame oil sparingly (about 1 tsp) and grind the black pepper over the top.
- 3
Garnish
Scatter the thinly sliced scallion and microgreens or shiso leaves over the fish. Place lemon or yuzu slices at the edge for optional squeezing at the table.
Citrus-Soy Dressing (Ponzu-style)
- 4
Make dressing
In a small bowl combine soy sauce (2 tbsp), yuzu or lemon juice (1 1/2 tbsp), mirin (1 tsp), rice vinegar (1 tsp), dashi (1 tbsp), sugar (1/2 tsp) and grated ginger (1/2 tsp). Stir until sugar dissolves. Taste and adjust: balance should be bright, salty, slightly sweet and umami-forward. If too sharp, add a drop more mirin or 1/2 tsp water.
- 5
Finish dressing
Stir in toasted sesame seeds (1 tsp). Right before serving, spoon or lightly drizzle 1–2 teaspoons of dressing over each portion of hamachi so the fish remains delicate and not saturated.
Spicy Oil (optional)
- 6
Prepare chili oil
Warm the neutral oil (2 tbsp) gently in a small saucepan until hot but not smoking (about 275–300°F / 135–150°C). Remove from heat and add chili flakes (1/2 tsp) and gochugaru or shichimi if using (1/4 tsp). Let sit 1–2 minutes to infuse, then strain if desired. Allow oil to cool slightly.
- 7
Dress with oil
If you want a spicy finish, drizzle a few drops of the chili oil over the hamachi after the citrus-soy dressing. Use sparingly – the oil is a flavor accent.