Togarashi-Crusted Hamachi with Fermented...Togarashi-Crusted Hamachi with Fermented Chili Dashi and Charred Shishito Emulsion

A masterful balance of heat and acidity, featuring Sashimi-grade Yellowtail crusted in a house-blend togarashi, served in a complex fermented chili-infused dashi with a vibrant charred shishito oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the dashi stock to a gentle simmer. Add the sliced bird's eye chilies and gochugaru. Infuse over low heat for 15 minutes, then strain through a fine-mesh chinois. Stir in the yuzu juice and keep warm (do not boil).

2. 02

   Char the shishito peppers in a dry cast-iron skillet over high heat until blackened and blistered. Transfer to a high-speed blender with the grapeseed oil and a pinch of salt. Blitz on high until smooth and vibrant green. Strain through a coffee filter to yield a clear, spicy emerald oil.

3. 03

   Pat the hamachi loin completely dry with paper towels. Season lightly with salt, then press the top surface firmly into the togarashi spice blend to create an even, thick crust.

4. 04

   Heat a non-stick pan over high heat with a teaspoon of oil. Sear the hamachi, togarashi-side down, for exactly 30 seconds until fragrant but not burnt. Briefly sear the other sides for 5 seconds each, keeping the center raw (Sashimi-style).

5. 05

   Slice the hamachi into 1-inch thick medallions using a very sharp Sujihiki or chef's knife.

6. 06

   To plate: Pour the warm chili dashi into the base of two shallow bowls. Arrange the hamachi slices in the center. Drizzle the charred shishito oil around the broth to create distinct green droplets. Garnish with radish slices and micro-cilantro.

7. 07

   Finish with a touch of Maldon salt on the fish and serve immediately.