Hamachi Recipe
Make Hamachi Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hamachi (Yellowtail) Sashimi
Citrus-Soy Dressing (Ponzu-style)
Garnishes & Accents
Optional Accompaniments
Method
Hamachi (Yellowtail) Sashimi
Inspect and chill
Keep the hamachi chilled until ready to slice. Pat the fish lightly with paper towel to remove excess moisture. If the loin has skin, remove it with a sharp filleting knife: hold skin tail end and slice between flesh and skin at a slight angle.
Dry-brine (optional, improves texture and flavor)
Lightly sprinkle the coarse sea salt over both sides of the fish and let sit on a rack over a tray in the refrigerator for 10–15 minutes. This pulls out a little moisture and firms the flesh. Rinse briefly under cold water and pat dry, or simply wipe off excess salt if you prefer a lighter cure.
Slice
Using a very sharp long, thin knife (sashimi/yankee bocho or chef's knife), slice the hamachi across the grain into 6–8 even slices about 1/4-inch (6–7 mm) thick for sashimi. For nigiri-style pieces, cut slightly thicker (about 1/3 inch) and shape with the palm over rice. Wipe the blade with a damp cloth between cuts for clean edges.
Keep chilled until plating
Place sliced hamachi on a chilled plate or over a bed of crushed ice briefly while you prepare the dressing and garnishes to keep the fish at safe serving temperature.
Citrus-Soy Dressing (Ponzu-style)
Whisk the soy sauce, yuzu (or lemon/lime) juice, mirin, rice vinegar, sesame oil and sugar together in a small bowl until the sugar dissolves. Taste and adjust acidity or sweetness: add a little more yuzu for brightness or a pinch more sugar if too sharp. Keep at room temperature; this will be used as the primary seasoning for the hamachi.
Garnishes & Assembly
Arrange the hamachi slices individually fanned or in a straight row on a chilled serving plate. Spoon 1/2 to 1 teaspoon of the citrus-soy dressing over each slice (or serve the dressing on the side).
Scatter the scallion slices and microgreens or shiso over the fish. Place small amounts of grated ginger near the slices for guests to add if desired.
Finish with a light sprinkle of toasted sesame seeds and a few drops of chili oil or a pinch of togarashi for heat if using. Add lemon/lime wedges on the side.
Serve immediately with optional pickles and steamed rice. If serving as a course, present with small individual dipping dishes containing extra dressing or soy sauce.