From our kitchen · Recipe
Hamachi Carpaccio with Yuzu Ponzu
Silky sashimi-grade hamachi with bright yuzu ponzu and jalapeño.
- Prep
- 20 mins
- Cook
- 0 mins
- Serves
- 4
Silky sashimi-grade hamachi with bright yuzu ponzu and jalapeño. Balanced for a dependable home-cooked result, with clear timing and serving guidance.
Ingredients
- 300 g sashimi-grade hamachi
- 2 tbsp ponzu
- 1 tbsp yuzu juice
- 1 tsp sesame oil
- 1 small jalapeño, thinly sliced
- 2 radishes, thinly sliced
- 1 spring onion, sliced
- Microgreens
- Flaky salt
Method
- Chill the serving plates and the hamachi well.
- Slice the fish thinly across the grain with a sharp knife.
- Arrange slices in a single layer on the plates.
- Whisk ponzu, yuzu and sesame oil and spoon lightly over the fish.
- Garnish with jalapeño, radish, spring onion, microgreens and salt.
