[Recipes
Spicy Hamachi with Yuzu Dressing, Avocado & Grapefruit
This crudo (raw) style presentation balances the sweet and buttery sashimi with the rich savory texture of avocado and the sweet tart edge of the ruby grapefruit. These primary ingredients are accentuated by a rich, tangy, and slightly spicy yuzu dressing, The smoothness of these flavors are contrasted by the sharpness of the scallions and red onion, and the crunchy, buttery textures by the crisp potato matchsticks.
| Serves: | 2 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:30 |
Cuisine: | Seafood |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | tuna | Dish Type: | Appetizer |
| Main Cooking Method: | No Cook | Season/Occasion: | Any Occasion |
Spicy Hamachi
Ingredients
- 3 1oz slices of Hamachi loin
- 4 segments of grapefruit
- 2 wedge slices of avocado
- 1 Tbsp. scallion, sliced
- 1 Tbsp. red onion, small dice, soaked and strained
- 2 Tbsp. yuzu dressing (recipe follows)
- 3 slices jalapeno, paper thin
- 1/4 C. fried matchstick potatoes
- 1 bunch(es) micro cilantro
- 1 tsp. mint oil
Directions
Slice Hamachi sashimi style, to 1/4-inch thickness. On a rectangular plate, slightly off center, arrange slices in a row with 2-inch gaps between pieces. In each of those two spaces, lay 1 slice of avocado and 2 segments of grapefruit (1 if the segments are very large). The fruit should lean up on each other and against the fish so that there is no negative space between the slices. Season Hamachi with maldon salt. Sprinkle scallions and red onion along the center of the composition. Dress the fish with yuzu dressing (see recipe), using enough so that it runs onto the plate. Place one slice of jalapeno on each piece of fish. Garnish the composition with fried potato and micro cilantro. Draw a line of mint oil along the length of the plate.
Note
Hamachi is the Japanese name for yellowtail tuna, also known as buri or Japanese amberjack. Hamachi is a muscular migratory fish found in the Pacific between Japan and Hawaii. Japanese sushi chefs often prefer Hamachi specially cultivated in Japanese fisheries for their refined buttery texture and sweet flavor. About 120,000 tons are farmed each year.
Yuzu Dressing
Ingredients
- 2 grapefruits, washed well
- 2 lemons, washed well
- 2 limes, washed well
- 2 Tbsp. red yuzu kosho (available at Asian markets)
- 2 tsp. seasoned soy sauce
- 2 tsp. shabu shabu sauce (available at Asian markets)
- 2 Tbsp. yuzu juice (yuzu found in Asian markets)
- 2 jalapeños, seeded and finely chopped
- 2 tsp. mosto oil (Italian lemon oil, at gourmet markets)
- 2 C. olive oil
- 1 dash Aji-pon (found in Asian markets)
Directions
Zest grapefruits into a mixing bowl, removing just the bright outer skin, being careful not to remove any of the white pith. Halve grapefruits and squeeze the juice over the zest. Repeat procedure with lemons and limes, and combine zests and juices. Add yuzu kosho, soy sauce, shabu shabu, yuzu juice, jalapeño, mosto oil, and Aji-pon, and whisk to blend ingredients. Continue whisking while adding olive oil in a slow and steady stream until the vinaigrette is combined.
This recipe yields 2½-3 cups vinaigrette. Reserve any left over in the refrigerator, covered.
Note
Yuzu is an Asian citrus fruit. It is believed to be a hybrid of sour mandarin and Ichang papeda (a.k.a. inchang lemon, which is related to kaffir lime). The fruit looks a bit like a very small grapefruit with an uneven skin, and can be either yellow or green depending on the degree of ripeness. The yuzu's flavor is tart, closely resembling that of the grapefruit, with overtones of Mandarin orange. In the United States, yuzu is most often available in the form of juice or paste. The red yuzu koshu is made of yuzu juice and dried chiles.