📝 About This Recipe
This exquisite Hamachi preparation celebrates the buttery, melt-in-your-mouth texture of premium Japanese Yellowtail. By pairing the rich, fatty oils of the fish with a bright citrus yuzu-ponzu and a hint of heat from serrano peppers, we create a balanced masterpiece that rivals the finest sushi bars in Tokyo. It is an elegant, refreshing dish that highlights the purity of high-quality seafood while offering a sophisticated play of textures and aromatics.
🥗 Ingredients
The Fish
- 10 ounces Sashimi-grade Hamachi (Yellowtail) loin (chilled and skinless)
Yuzu-Ponzu Dressing
- 3 tablespoons Soy sauce (preferably high-quality Japanese variety)
- 2 tablespoons Fresh Yuzu juice (can substitute with 1 tbsp lemon and 1 tbsp lime juice)
- 1 tablespoon Mirin (sweet Japanese rice wine)
- 1 teaspoon Rice vinegar (unseasoned)
- 1/2 teaspoon Toasted sesame oil (for a nutty depth)
Aromatics and Garnish
- 1 piece Serrano pepper (very thinly sliced into rounds)
- 4-5 pieces Fresh Shiso leaves (chiffonade or torn)
- 2 pieces Radish (Red or Watermelon) (shaved paper-thin)
- 1/4 cup Micro-cilantro or Daikon sprouts (for garnish)
- 1 pinch Maldon sea salt (flaky texture is essential)
- 1 teaspoon Toasted white sesame seeds (for crunch)
- 4-5 pieces Garlic chips (optional, thinly sliced and fried)
👨🍳 Instructions
-
1
Place your serving platter in the refrigerator or freezer for at least 15 minutes before starting; serving Hamachi on a chilled plate is crucial for maintaining its texture.
-
2
In a small glass bowl, whisk together the soy sauce, fresh yuzu juice, mirin, rice vinegar, and sesame oil until well combined. Set aside to let the flavors marry.
-
3
Prepare the garnishes: Slice the serrano pepper into paper-thin rounds, discarding seeds if you prefer less heat. Shave the radishes using a mandoline or a very sharp knife.
-
4
Take the Hamachi loin out of the refrigerator. Use a clean paper towel to gently pat the fish dry; any moisture on the surface will prevent clean cuts.
-
5
Using a very sharp Yanagiba (sashimi knife) or a chef's knife, identify the grain of the fish. You want to slice against the grain for the most tender bite.
-
6
Position the knife at a 45-degree angle at the end of the loin. Using one long, fluid pulling motion (do not saw!), cut the Hamachi into slices approximately 1/4 inch thick.
-
7
Arrange the Hamachi slices on the chilled platter in a decorative overlapping circular pattern or a clean straight line.
-
8
Place one thin slice of serrano pepper on top of each piece of fish.
-
9
Tuck the shaved radish slices and shiso leaves between or around the fish to add height and color to the plate.
-
10
Just before serving, drizzle the yuzu-ponzu dressing evenly over the fish. Do not do this too early, as the acid will begin to 'cook' the delicate flesh.
-
11
Sprinkle the toasted sesame seeds and a light dusting of Maldon flaky sea salt over the entire dish.
-
12
Garnish with micro-cilantro or daikon sprouts for a final touch of greenery and a peppery bite.
-
13
Serve immediately while the fish is perfectly cold and the dressing is bright.
💡 Chef's Tips
Always ensure your fish is 'Sashimi Grade' from a reputable purveyor to ensure safety and quality. Keep the fish as cold as possible until the very moment you slice it; if it gets too warm, the fat softens and it becomes difficult to cut cleanly. When slicing, use the entire length of the blade and pull toward you in one motion—sawing will tear the delicate fibers of the Hamachi. If you cannot find Yuzu juice, a mix of Meyer lemon and a splash of lime juice provides a similar floral acidity. Adjust the amount of serrano pepper based on your heat tolerance; removing the white pith and seeds will significantly reduce the spice level.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo sake to complement the buttery fats of the fish. A chilled glass of Sauvignon Blanc or a dry Riesling also works beautifully with the citrus notes. Serve as a starter alongside a bowl of warm, lightly salted edamame. Follow this dish with a light miso soup or a seaweed salad for a complete Japanese-inspired tasting experience. Provide a small side of pickled ginger (gari) to cleanse the palate between bites.