Hamachi Crudo
Hamachi Crudo is a Japanese-inspired dish that showcases the buttery texture and mild sweetness of fresh yellowtail (hamachi) in its raw form. Thin slices of sashimi-grade yellowtail are marinated with citrus and soy sauce, and topped with vibrant garnishes for a refreshing and luxurious appetizer. This dish combines traditional Japanese flavors with modern garnishes, offering a beautiful balance of texture, flavor, and freshness.
Equipment
- Sharp knife for slicing
- Freezer (for freezing the hamachi before slicing)
- Small mixing bowl
- Plate for serving
Ingredients
- 250 g sashimi-grade hamachi Yellowtail Kingfish fillet
- 60 ml soy sauce
- 1 orange juice
- 1 lime juice
- Sugar to taste
- Radishes thinly sliced
- Green onion thinly sliced
- Red chili pepper thinly sliced
- Red onion thinly sliced
Instructions
- Freeze the Hamachi: Place the hamachi fillet in the freezer for 30 minutes. This step helps to firm up the fish, making it easier to slice into thin, delicate pieces.
- Slice the Hamachi: Use a sharp knife to slice the hamachi fillet against the grain into thin slices, ensuring a perfect sashimi texture.
- Prepare the Marinade: In a small bowl, combine the soy sauce, fresh orange juice, lime juice, and sugar to taste. Stir well to dissolve the sugar.
- Marinate the Hamachi: Arrange the sliced hamachi on a plate. Drizzle the marinade over the fish and let it sit for about 10 minutes to absorb the flavors.
- Garnish and Serve: Top the marinated hamachi with thinly sliced radishes, green onion, red chili pepper, and red onion. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
Quality of Fish: Always use sushi-grade, fresh hamachi to ensure both the taste and safety of the dish.
Marinating Time: Avoid over-marinating. A brief 10-15 minute soak is enough for the fish to absorb the marinade while maintaining its delicate texture.
Garnishes: Add variety with microgreens, edible flowers, citrus segments, sesame seeds, or even a touch of wasabi for extra flavor.
Serving Tip: Serve chilled, but not too cold, to ensure the fish’s flavor is not overwhelmed. Pair it with a refreshing drink like Sauvignon Blanc or Junmai Sake to complement the dish.
Marinating Time: Avoid over-marinating. A brief 10-15 minute soak is enough for the fish to absorb the marinade while maintaining its delicate texture.
Garnishes: Add variety with microgreens, edible flowers, citrus segments, sesame seeds, or even a touch of wasabi for extra flavor.
Serving Tip: Serve chilled, but not too cold, to ensure the fish’s flavor is not overwhelmed. Pair it with a refreshing drink like Sauvignon Blanc or Junmai Sake to complement the dish.