Tamarind Spiced Hamachi Recipe

Prepare the fish

Keep hamachi very cold. Using a sharp long slicing knife, slice the hamachi across the grain into 8–10 thin slices (about 1/8–1/6 inch / 3–4 mm). Arrange slices on a chilled serving plate in a single layer or slightly overlapping pattern.

Prepare Asian pear

Core and very thinly slice the half Asian pear into matchsticks or paper-thin rounds. Pat dry on a towel to remove excess moisture. Fan or scatter pear slices over and around the hamachi for texture and mild sweetness.

Prepare Serrano and scallion

Trim stem of Serrano, halve lengthwise, remove seeds if you want less heat, then very thinly slice into half-moons. Thinly slice the green parts of the scallion on the bias. Scatter Serrano and scallion over the hamachi with microgreens.

Finish the crudo

Lightly drizzle the arranged hamachi with the finishing oil (about 1 tsp total). Sprinkle sea salt flakes evenly and scatter black sesame seeds. Keep the plate chilled until ready to dress with sauces.

Make the tamarind ponzu: in a small bowl whisk tamarind paste, fresh lime juice, soy sauce, rice vinegar, mirin, and dashi (if using) until smooth. Add sugar or honey and grated ginger; taste and adjust balance—should be tangy, salty, slightly sweet and umami forward. If too thick, thin with an additional teaspoon of warm water. Chill briefly if not using immediately.

Strain (optional): for a silkier finish, press the mixture through a fine-mesh sieve to remove any fibrous tamarind bits and ginger slurry, collecting the clear ponzu beneath.

Make the curry emulsion: in a small jar or bowl, combine Greek yogurt (or mayonnaise), lime juice, curry powder, turmeric, honey and salt. Whisk while slowly streaming in the neutral oil until combined and slightly thickened. If the emulsion is too thick, whisk in cold water 1 tsp at a time until you reach a smooth, pourable sauce (roughly the consistency of light mayonnaise). Taste and correct seasoning.

For a suppler emulsion (optional): use an immersion blender or small food processor to blend the mixture while adding oil in a thin stream to ensure a stable, glossy emulsion.

Dress the crudo

Just prior to serving, spoon small dots or thin lines of curry emulsion across the hamachi—aim for delicate accents rather than covering the fish. Lightly drizzle tamarind ponzu over the slices (about 1–1.5 tablespoons total) so it pools slightly around the fish. Reserve some ponzu for additional seasoning at the table.

Garnish and final touches

Scatter the prepared Asian pear, Serrano slices, scallion, and microgreens across the plate. Sprinkle black sesame seeds and a tiny pinch of toasted ground cumin if using. Finish with a final tiny drizzle of oil and one or two drops of lime juice from the wedge if desired.

Serve

Serve immediately while fish is chilled. Provide extra tamarind ponzu at the table for guests who want more acid/salt. This dish is best eaten within 10–15 minutes of plating.