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Ingredients
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Hamachi
Yuzu Ponzu
Garnishes & Accents
Method
Yuzu Ponzu
Combine yuzu juice, lemon juice, soy sauce, mirin, and rice vinegar in a small bowl or jar.
Add the kombu piece and bonito flakes to the mixture. Stir to combine, then let rest at room temperature for 20 minutes to allow umami to infuse.
After 20 minutes, strain the mixture through a fine mesh sieve into a clean bowl, pressing gently on the bonito to extract flavor. Discard solids. Taste and adjust — add up to 1/2 tsp sugar or additional lemon if you prefer sweeter or brighter ponzu.
Cover and chill until ready to plate. If chilled, bring to near-room temperature before serving for best aroma.
Hamachi
Keep the hamachi well chilled until just before slicing. Using a very sharp knife (preferably a long sashimi knife), trim any sinew and skin from the fillet.
Lightly season both sides of the fillet with sea salt and let sit for 2–3 minutes to draw out moisture and firm the flesh; pat dry with paper towel.
Slice hamachi across the grain into very thin slices (about 1/8 inch / 3 mm). Arrange slices in a single layer or slight overlap on chilled plates.
Garnishes & Assembly
Prepare the serrano: halve lengthwise, remove seeds if you want less heat, and very thinly slice crosswise into paper‑thin rounds. For an even finer shave, use a mandoline set to the thinnest setting or a very sharp knife held at a low angle.
Pick cilantro leaves from stems and lightly chiffonade any larger leaves. Reserve a few small sprigs for plating.
In a small bowl combine toasted sesame oil and neutral oil; this will add a glossy note — use sparingly.
Spoon or lightly drizzle about 1 to 1 1/2 tablespoons of yuzu ponzu evenly over each plate of hamachi (adjust to taste so fish is lightly dressed but not swimming).
Scatter the shaved serrano across the hamachi so each slice gets a bit of heat. Distribute cilantro leaves and a few microgreens or baby shiso on top for freshness and color.
Finish with a few drops of the sesame-neutral oil mixture, a light dusting of freshly ground black pepper, and a small sprinkle of lime zest over the top for brightness.
Optionally, add the sliced scallion sparingly around the plate for texture. Serve immediately so the fish stays chilled and the flavors are vibrant.