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Ingredients
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Hamachi
Cucumber & Peach
Citrus-Soy Dressing
Herbs & Garnish
Optional Crunch
Method
Prep & Cure
Chill and slice hamachi
Keep the sashimi-grade hamachi chilled. Using a very sharp knife, trim any bloodline or connective tissue and slice the fish into 1/8–1/4-inch (3–6 mm) thin slices or small 1/2-inch (1.5 cm) dice depending on desired presentation. Arrange on a chilled plate or tray and refrigerate while you finish other components.
Light seasoning
Just before plating, sprinkle the sliced or diced hamachi evenly with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Drizzle 1 tablespoon neutral oil over the fish to give a subtle sheen and mouthfeel.
Cucumber & Peach
Prepare cucumber
Peel (optional) and thinly slice the English cucumber into very small half-moons or matchsticks to total about 1/2 cup. Place in a small bowl, toss with 1/4 tsp salt and 1 tsp fresh lemon juice. Let sit 5–10 minutes to release excess water, then gently pat dry with paper towel.
Prepare peach
Pit and finely dice the ripe peach to yield about 1/2 cup. If peach is very soft, cut into larger dice to keep texture. Toss peach lightly with the drained cucumber pieces to combine and hold at cool room temperature or refrigerator until ready to plate.
Citrus-Soy Dressing
In a small bowl or jar, whisk together 1 tablespoon light soy sauce, 1 tablespoon yuzu (or lime) juice, 1 teaspoon rice vinegar, 1 teaspoon mirin, 1/2 teaspoon honey, 1/2 teaspoon finely grated ginger, 1/2 teaspoon toasted sesame oil and 1 teaspoon neutral oil. Whisk or shake until slightly emulsified and taste — adjust balance (a touch more acid or honey) if needed. Keep chilled until plating.
Assemble & Garnish
On chilled individual plates or one large platter, arrange hamachi slices in a single layer or small clusters, allowing space between pieces.
Spoon small mounds of the cucumber–peach mixture adjacent to or on top of some hamachi slices for contrast of texture and flavor.
Lightly drizzle the citrus-soy dressing over the fish and fruit/cucumber. Use sparingly — you want a delicate gloss, not to soak the fish.
Scatter cilantro leaves, thinly sliced chives, microgreens or shiso over the dish. Sprinkle toasted sesame seeds, lemon/lime zest and a pinch (about 1/4 tsp) flaky sea salt across the plate.
Finish with the optional crunch: scatter 2 tablespoons crispy fried shallots or thin wonton strips for texture if using.
Serve immediately while the fish is chilled and components are fresh. Provide small spoons so diners can enjoy both the fish and cucumber/peach mixture together.