Name: Hamachi Carpaccio
Prep time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 oz Sashimi-grade Hamachi (Yellowtail) fillet; 2 tbsp Ponzu sauce; 1 tbsp Yuzu juice; 1 tbsp Extra virgin olive oil; 1 piece Serrano or Jalapeño pepper, thinly sliced; 2 pieces Red radish, thinly sliced; 0.25 cup Microgreens or Daikon sprouts; 0.5 tsp Maldon flaky sea salt

Appetizers & Starters

Hamachi Carpaccio

Experience the delicate, buttery texture of premium sashimi-grade Hamachi balanced by the vibrant acidity of yuzu and a subtle heat from thinly sliced serrano peppers. This elegant appetizer is finished with a touch of extra virgin olive oil and flaky sea salt for a perfect harmony of flavors.

Prep

20m

Cook

—

Serves

Calories

185kcal

Qty	Ingredient
12 oz 340 g	Sashimi-grade Hamachi (Yellowtail) fillet
2 tbsp 30 ml	Ponzu sauce
1 tbsp 15 ml	Yuzu juice
1 tbsp 15 ml	Extra virgin olive oil
1 piece 1 piece	Serrano or Jalapeño pepper, thinly sliced
2 pieces 2 pieces	Red radish, thinly sliced
0.25 cup 10 g	Microgreens or Daikon sprouts
0.5 tsp 2 g	Maldon flaky sea salt

2 Method

Step 1. Place the Hamachi fillet in the freezer for about 10-15 minutes; this firms up the fish and makes it easier to slice thinly.

Step 2. Using a very sharp sushi knife (Yanagiba) or chef's knife, slice the fish against the grain into 1/8-inch thick pieces.

Step 3. Arrange the slices in a single layer on a chilled serving platter, slightly overlapping them for an elegant presentation.

Step 4. In a small bowl, whisk together the ponzu sauce, yuzu juice, and extra virgin olive oil until emulsified.

Step 5. Drizzle the dressing evenly over the arranged fish slices.

Step 6. Garnish each slice with a thin round of serrano pepper and a slice of radish.

Step 7. Scatter microgreens over the top and finish with a light sprinkle of Maldon sea salt.

Step 8. Serve immediately while the fish is perfectly chilled.

·
Always ensure your fish is 'sashimi-grade' from a reputable source to ensure safety for raw consumption.
·
Chill your serving plates in the refrigerator for 30 minutes before plating to keep the fish at the optimal temperature.
·
If you cannot find yuzu juice, substitute with a mix of two parts lime juice and one part orange juice.
·
Use a very sharp knife to avoid tearing the delicate flesh of the fish.

? FAQ

Can I prepare Hamachi Carpaccio in advance?

It is best served immediately after slicing and dressing. However, you can slice the fish and prepare the garnish 1 hour early, keeping them separate and refrigerated until serving.

Is Hamachi the same as Yellowtail?

Yes, Hamachi is the Japanese name for the Japanese Amberjack (Yellowtail), specifically when it is young and farm-raised, known for its high fat content.

What can I use instead of Ponzu?

You can mix soy sauce with a splash of lemon juice and a pinch of sugar as a quick substitute.

How do I know if the fish is fresh?

Fresh sashimi-grade Hamachi should have a clean, oceanic smell, a translucent appearance, and a firm texture. Avoid fish that smells 'fishy' or looks dull.