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Ingredients
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Fish
Garnish
Method
Preparation
- 1
Slice the Hamachi
Begin by using a sharp knife to slice the hamachi into thin, even pieces, about 1/4 inch thick. Ensure the knife is clean and sharp for the best results.
- 2
Prepare the Garnish
Finely chop the preserved ginger into small strips. Rinse the Thai basil leaves under cold water and pat dry with paper towels. Set both aside for garnishing.
Assembly
- 3
Plate the Hamachi
Arrange the sliced hamachi on a chilled plate in a single layer, slightly overlapping the pieces for an elegant presentation.
- 4
Add Seasoning
Drizzle the lime juice evenly over the hamachi slices. Sprinkle sea salt lightly over the fish to enhance the flavor.
- 5
Garnish
Scatter the finely chopped preserved ginger and Thai basil leaves over the hamachi. Finish by drizzling chili oil over the top for an added kick.