📝 About This Recipe
This elegant Hamachi Crudo captures the essence of modern Japanese fusion, where the buttery richness of premium Yellowtail meets the bright, citrusy punch of yuzu and a lingering heat from fresh jalapeño. Each slice of fish acts as a canvas for the delicate balance of salt, acid, and spice, creating a sophisticated appetizer that awakens the palate. It is a celebration of pristine ingredients and minimalist technique, perfect for impressing guests at your next dinner party.
🥗 Ingredients
The Fish
- 12 ounces Sashimi-grade Hamachi (Yellowtail) loin (chilled and skinless)
Yuzu-Soy Vinaigrette
- 3 tablespoons Yuzu juice (fresh or high-quality bottled)
- 2 tablespoons Light soy sauce (preferably Japanese Usukuchi)
- 1 tablespoon Extra virgin olive oil (mild and fruity)
- 1/2 teaspoon Toasted sesame oil (for a nutty aromatic finish)
- 1 teaspoon Rice vinegar (unseasoned)
- 1/2 teaspoon Honey (to balance the acidity)
Aromatics & Garnish
- 1 piece Jalapeño (very thinly sliced into rounds)
- 2 pieces Radish (shaved paper-thin, preferably watermelon or breakfast radish)
- 1/4 cup Cilantro microgreens (for a fresh herbal note)
- 1 pinch Maldon sea salt (flaky texture is key)
- 1 teaspoon Toasted white sesame seeds (for crunch)
- 4-5 pieces Garlic chips (optional, thinly sliced and fried)
👨🍳 Instructions
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1
Place your serving plates in the refrigerator at least 15 minutes before starting; serving crudo on a chilled plate is essential for maintaining the fish's texture.
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2
In a small glass mixing bowl, whisk together the yuzu juice, light soy sauce, rice vinegar, and honey until the honey is completely dissolved.
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3
Slowly drizzle in the extra virgin olive oil and toasted sesame oil while whisking constantly to create a light emulsion. Set the vinaigrette aside.
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4
Prepare the garnishes: Slice the jalapeño into paper-thin rounds. If you prefer less heat, remove the seeds. Place the slices in ice water for 5 minutes to make them extra crisp, then pat dry.
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5
Using a mandoline or a very sharp chef's knife, shave the radishes into translucent rounds and set them aside.
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6
Remove the Hamachi from the refrigerator. Use a damp paper towel to gently pat the fish dry; any excess moisture on the surface will prevent the sauce from adhering properly.
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7
Using a very sharp sashimi knife (Yanagiba) or a long carving knife, slice the Hamachi across the grain into 1/4-inch thick pieces. Aim for uniform slices about 2 inches long.
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8
Arrange the Hamachi slices on the chilled plates in a single layer, either in a straight line or a circular 'carpaccio' pattern, slightly overlapping each piece.
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9
Gently whisk the vinaigrette once more and spoon approximately 1 to 1.5 tablespoons over the fish on each plate, ensuring every slice is lightly coated.
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10
Place one slice of jalapeño and one slice of radish on top of each piece of Hamachi.
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11
Sprinkle a tiny pinch of Maldon flaky sea salt over the fish to enhance the natural sweetness of the Yellowtail.
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12
Garnish with a few cilantro microgreens and a scattering of toasted sesame seeds for visual contrast and texture.
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13
If using garlic chips, place one small chip on each slice for an added savory crunch.
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14
Serve immediately while the fish is still perfectly chilled. The acid in the yuzu will begin to 'cook' the fish if it sits too long.
💡 Chef's Tips
Always use 'Sashimi-Grade' fish from a reputable purveyor to ensure safety and flavor. To get the cleanest slices, put the fish in the freezer for 10 minutes before cutting to firm it up. Use a Japanese 'Usukuchi' soy sauce if possible; it is lighter in color and won't stain the beautiful white flesh of the Hamachi. Don't over-sauce the dish; the vinaigrette should complement the fish, not drown it. If yuzu juice is unavailable, a 2:1 mix of lime and lemon juice makes a respectable substitute.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling. A chilled glass of Junmai Ginjo Sake offers a beautiful floral complement to the yuzu. Serve alongside a light seaweed salad or pickled cucumbers for a complete Japanese-inspired course. For a textural contrast, serve with a few homemade lotus root chips on the side. Follow this dish with a light grilled protein like Miso-Glazed Black Cod.