Cured Hamachi with Fermented...Cured Hamachi with Fermented Chili & Yuzu Vinaigrette

A vibrant, Michelin-caliber starter featuring salt-cured yellowtail, brightness from yuzu, and a subtle warmth from fermented chili.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, combine the kosher salt and sugar. Dredge the hamachi fillet in the mixture, ensuring full coverage. Let cure in the refrigerator for 20 minutes to firm the flesh.

2. 02

   Rinse the fish thoroughly under cold water to remove the cure and pat completely dry with paper towels.

3. 03

   Using a very sharp sashimi knife, slice the hamachi into thin, uniform pieces (approximately 5mm thick) against the grain.

4. 04

   For the vinaigrette, whisk together the fresh yuzu juice, white soy sauce, and fermented chili oil in a chilled stainless steel bowl until emulsified.

5. 05

   Arrange the hamachi slices on four chilled plates in a clean, overlapping shingled pattern.

6. 06

   Garnish the fish with the brunoised cucumber, radish sprouts, and a light dusting of toasted sesame seeds.

7. 07

   Drizzle the yuzu-chili vinaigrette precisely around and over the center of the fish.

8. 08

   Finish with a few crystals of Maldon sea salt to enhance the natural sweetness of the hamachi.