Hamachi Recipe

Prepare fish

Keep the hamachi chilled until ready to slice. Pat the fillet dry with paper towels. Lightly sprinkle both sides with the sea salt and let rest on a plate for 5 minutes to firm the flesh and draw out excess moisture. Pat dry again.

Slice

Using a very sharp sashimi or chef’s knife, cut the fillet into 1/4 inch (6 mm) thick slices. Angle the knife at about 30 degrees and slice in a single smooth stroke away from you to produce clean, even slices. Arrange slices on a chilled plate, slightly overlapping.

Lightly brush or drizzle the lemon juice over the slices (this brightens flavor).

Mix dressing

In a small bowl combine the soy sauce, rice vinegar, yuzu or lemon juice, mirin and sesame oil. Whisk until blended. Taste and adjust: add a tiny pinch more mirin for sweetness, or a few drops more soy for saltiness.

Spoon or lightly drizzle 1 teaspoon of dressing over each serving of arranged hamachi, leaving the rest to serve on the side.

Prepare garnishes

Thinly slice the scallion on a bias into fine rings. If using shiso, roll and slice into thin ribbons. Grate a small amount of fresh ginger. If using chile, remove seeds and slice paper-thin.

Scatter the scallion, microgreens or shiso and a few slivers of chile over the dressed hamachi. Sprinkle toasted sesame seeds over the top. Add a small dab of grated ginger to each serving if desired.

If serving over rice, mound 1/2 cup cooked rice per serving on chilled plates and fan the hamachi slices over the rice. Serve remaining dressing on the side along with pickled ginger and wasabi. Serve immediately.