📝 About This Recipe
This elegant Hamachi Crudo celebrates the buttery, melt-in-your-mouth texture of premium Yellowtail Kingfish, elevated by the bright, citrusy punch of Japanese yuzu. A modern fusion classic, this dish balances the richness of the fish with the sharp heat of fresh jalapeño and the savory depth of white soy sauce. It is a sophisticated, refreshing appetizer that brings the refined artistry of a high-end sushi bar directly to your home kitchen.
🥗 Ingredients
The Seafood
- 12 ounces Sashimi-grade Hamachi (Yellowtail) (very cold, skinless and boneless)
Yuzu-Soy Dressing
- 3 tablespoons Yuzu juice (fresh or high-quality bottled)
- 2 tablespoons White soy sauce (Shiro Shoyu) (regular light soy sauce can be substituted)
- 2 tablespoons Extra virgin olive oil (mild and fruity profile)
- 1/2 teaspoon Toasted sesame oil (for a subtle nutty aroma)
- 1 teaspoon Fresh ginger (grated and squeezed for juice only)
Aromatics and Garnish
- 1 piece Jalapeño (sliced into paper-thin rounds)
- 2 pieces Radish (Watermelon or Red) (shaved into matchsticks or thin circles)
- 1/4 cup Micro-cilantro or Micro-greens (for freshness and color)
- 1 pinch Maldon sea salt (flaky texture is essential)
- 1 tablespoon Crispy shallots (optional, for a textural crunch)
- 1/2 teaspoon Black sesame seeds (toasted)
👨🍳 Instructions
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1
Place your serving plates in the refrigerator at least 20 minutes before starting to ensure the fish remains perfectly chilled during service.
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2
In a small glass mixing bowl, whisk together the yuzu juice, white soy sauce, and ginger juice until well combined.
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3
Slowly drizzle in the extra virgin olive oil and toasted sesame oil while whisking constantly to create a light, temporary emulsion.
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4
Taste the dressing; it should be bright and acidic with a savory backbone. Set aside in the refrigerator.
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5
Prepare the garnishes: Slice the jalapeño into translucent rounds using a sharp knife or mandoline. If you prefer less heat, remove the seeds.
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6
Remove the Hamachi from the refrigerator. Use a very sharp sushi knife (Yanagiba) or a chef's knife to trim any dark bloodline (the 'chiai') from the fillet.
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7
Slice the Hamachi against the grain into 1/4-inch thick slices. Aim for uniform pieces roughly 2 inches long.
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8
Arrange 5-6 slices of Hamachi on each chilled plate, slightly overlapping them in a circular or linear pattern.
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9
Gently whisk the dressing once more and spoon approximately 1.5 tablespoons over each portion of fish, ensuring every slice is kissed by the liquid.
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10
Place one jalapeño slice on top of each piece of Hamachi.
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11
Artfully scatter the radish matchsticks and micro-cilantro across the plates.
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12
Sprinkle a tiny pinch of Maldon sea salt over the fish to pop the flavors.
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13
Finish with a light dusting of toasted black sesame seeds and crispy shallots for a professional touch.
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14
Serve immediately while the fish is at its peak temperature and texture.
💡 Chef's Tips
Always source 'Sashimi-Grade' fish from a reputable purveyor to ensure safety and quality. Keep the fish as cold as possible; you can even place the cutting board in the freezer for 10 minutes before slicing. White soy sauce is preferred over dark soy because it preserves the beautiful pearlescent color of the Hamachi. If yuzu juice is unavailable, a 2:1 mix of lime and lemon juice provides a similar citrus profile. Avoid dressing the fish more than 5 minutes before serving, as the acid will begin to 'cook' the delicate proteins like a ceviche.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Junmai Ginjo Sake to complement the clean flavors. A chilled glass of Sancerre or a mineral-forward Sauvignon Blanc works beautifully. Serve alongside a light seaweed salad or pickled cucumbers for a full izakaya-style course. Provide chopsticks and small spoons so guests can scoop up the extra yuzu-soy dressing. Follow this dish with a light grilled protein like miso-glazed black cod.