Hama Chili Recipe

Slice fish

Pat the yellowtail dry with paper towels. Using a sharp knife, slice the fillet into 1/8–1/4 inch (3–6 mm) thin sashimi slices, aiming for 8–10 pieces depending on fillet size. Arrange slices in a single layer on a chilled serving plate.

Prepare marinade

In a small bowl whisk together the ponzu (3 tbs), fresh lime juice (1 tbs), neutral oil (1 tsp), kosher salt (1 tsp) and white pepper (1/4 tsp) until salt is dissolved. Taste and adjust: it should be bright and slightly salty; ponzu provides most acidity.

Dress fish

Spoon or lightly brush about half of the marinade over the arranged yellowtail so each slice gets a thin coating. Reserve remaining marinade for finishing.

Prepare chilies and aromatics

Stem the Thai red chilies and, if you prefer less heat, remove seeds and membranes. Finely mince 2 Thai chilies (or 1 Thai + 1 mild red chili) to yield about 1–1.5 teaspoons. Mince the garlic and microplane the ginger; combine them with the chilies and the sliced scallion in a small bowl.

If you want a slightly mellowed chili flavor, briefly toss the minced chilies with a pinch of the reserved marinade and let sit for 5 minutes to macerate, which mellows raw bite but preserves aroma.

Distribute the chili-aromatic mixture evenly over the dressed yellowtail slices, concentrating a little on each slice so every bite has heat and fragrance.

Segment orange

Using a sharp knife, cut away peel and pith from the orange and segment between membranes (supremes). Reserve 6–8 small segments. If oranges are small, thin half-moon slices are acceptable.

Tuck 1 orange supreme on top of or beside several yellowtail slices to provide sweet-citrus contrast. Sprinkle orange zest (1/2 tsp) lightly across the plate for aroma.

Finish with micro cilantro leaves (2 tbs) and toasted sesame seeds (1 tsp) scattered over the dish for herbaceous lift and texture.

Make finish drizzle

Whisk together light soy (1 tsp), mirin (1/2 tsp), sesame oil (1/4 tsp), and honey (1/2 tsp) into the reserved marinade. This rounds the flavor and adds a glossy finish.

Using a spoon, drizzle the finishing sauce lightly over the plated yellowtail and garnishes — aim for a light sheen, not to pool on the plate. Any leftover sauce may be presented on the side.

Serve immediately as a cool tasting: recommend 2–4 pieces per person as part of a multi-course tasting. Provide small forks or chopsticks and a napkin. If not serving immediately, keep chilled no more than 20 minutes to preserve texture and freshness.