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Ingredients
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Hamachi (Yellowtail) and Garnishes
Citrus-Soy Dressing
Finishing Touches
Method
Hamachi (Yellowtail) and Garnishes
- 1
Prepare fish
Keep the sashimi-grade hamachi chilled until just before slicing. Pat the fillet dry with paper towels. Using a very sharp, long slicer or sashimi knife, trim any sinew and cut the hamachi into 1/8–1/4 inch (3–6 mm) thin slices on a 45° angle to produce wide, elegant pieces. Lay slices flat on a chilled plate.
- 2
Season lightly
Sprinkle the fine sea salt evenly over the hamachi slices and add a light grind of black pepper. Allow to rest for 1–2 minutes to let the salt draw out flavors but not cure the fish.
- 3
Arrange garnishes
Fan or stagger the hamachi slices on individual plates. Distribute the thin cucumber and radish slices and microgreens around or on top of the fish for texture and contrast.
Citrus-Soy Dressing
- 4
Whisk dressing
In a small bowl, combine yuzu or lemon juice, light soy sauce, mirin, rice vinegar, neutral oil, sesame oil, grated ginger, and honey. Whisk until the honey dissolves and the mixture emulsifies slightly. Taste and adjust: add a little more yuzu/lemon for brightness, a touch more honey if too sharp, or a splash more soy for saltiness.
- 5
Strain (optional)
If you prefer an exceptionally smooth dressing, strain the mixture through a fine sieve into a clean bowl to remove any fibrous ginger bits.
- 6
Dress fish
Just before serving, spoon or gently drizzle about 1/2 to 1 tablespoon of the dressing over each portion of hamachi, ensuring each slice gets a light coating but is not swimming in sauce.
Finishing Touches
- 7
Garnish
Scatter thinly sliced scallion whites and a few green scallion ribbons over the dressed hamachi. Sprinkle toasted sesame seeds and a small pinch of shredded nori. Add thin chile slices if using for heat.
- 8
Serve
Serve immediately with lime wedges on the side. Encourage diners to add a drop of lime to taste. This dish is best eaten fresh and chilled.
