Hamachi Crudo with Yuzu Hot Sauce, Caviar, & Calabrian Chiles
This is a unique and delicious Hamachi Crudo recipe with both Japanese and Italian ingredients. The recipe is for one serving that can be shared between two people, or just increase the amounts as needed.
Servings: 1 serving
Equipment
- 1 Yanagiba Sushi Knife or very sharp slicing knife or chef's knife, preferably single bevel, but a sharp double bevel will work.
Ingredients
- 5 slices Hamachi thinly sliced
- 3 tsp Extra virgin olive oil divided
- Yuzu hot sauce as needed for drizzling
- 1ΒΌ tsp black caviar
- 3 oz Calabrian Chili Peppers jarred, sliced
- 1 tbsp crispy shallots for garnish
- 1-2 pea shoots for garnish
Instructions
- Drizzle 2 tsp olive oil on plate in a horizontal line.
- Thinly slice hamachi, and place along the line of drizzled olive oil.
- Drizzle Yuzu hot sauce on top of hamachi.
- Spoon caviar (with a mother-of-pearl spoon) onto each piece of fish.
- Add the Calabrian chiles, then crispy shallots, then pea shoots.
- Serve and eat immediately.