Hamachi Chili Recipe

Prep the fish

Keep the yellowtail chilled until ready. Using a very sharp knife, trim any sinew and cut the hamachi into 1/8–1/4 inch (3–6 mm) thin slices or small bite-size rectangles, arranging them on a chilled plate in a single layer. Pat lightly with paper towel and sprinkle with 1/4 tsp kosher salt to season.

Combine 6 tablespoons ponzu and 1/2 teaspoon shichimi togarashi in a small bowl. Whisk briefly to dissolve the spice and create an even marinade. Taste and adjust: it should be bright and slightly spicy; add up to 1 tsp more ponzu if too intense.

Just before serving, spoon about 1/2–1 teaspoon of the ponzu mixture over each portion of sliced hamachi (or evenly coat the arranged slices) so the fish is lightly dressed but not swimming in sauce. Let marinate 1–2 minutes to take on flavor.

Prepare the jalapeño: remove stem, halve lengthwise, remove seeds if you prefer less heat, then very thinly slice across into rounds. For a decorative touch, slice one half paper-thin on the bias.

In a small bowl combine 2 tablespoons masago, 1 teaspoon chili oil, and 1/2 teaspoon toasted sesame oil. Stir gently to combine. If you want more pop, add an additional 1/2 tablespoon masago. The mixture should be loose enough to spoon but hold a bit of texture.

Scatter the sliced jalapeño sparingly over the dressed hamachi, placing some slices directly on fish and some around plate for color and controlled heat.

Dot or spoon small quenelles/teaspoonfuls of the masago-chili mixture atop several pieces of hamachi. The masago adds saline brine and a pop against the citrus-ponzu and chile oil.

Toss the seasonal microgreens with 1 teaspoon neutral oil and the juice of half a lime (about 1/2 tablespoon) and a pinch of salt to lightly dress. Place a small mound of dressed greens on the plate adjacent to the hamachi slices.

Thinly slice the scallion green parts and sprinkle them over the fish and greens for freshness and color.

Finish the dish by sprinkling 1/2 tablespoon toasted sesame seeds lightly over the hamachi and around the plate for aroma and subtle crunch.

If using cucumber or daikon, arrange the 1/2 cup of very thin ribbons or matchsticks beneath or beside the greens to add texture and a cooling counterpoint to the chili.

Plate: Arrange the dressed hamachi slices in a loose fan or staggered row, add masago spots and jalapeño slices, place greens and optional cucumber beside them, and serve immediately so the fish remains chilled and the textures are fresh.