Hamachi Crudo with Yuzu, Orange, and Spicy Chili Crisp Recipe
Hamachi Crudo is a delicate Japanese-inspired dish featuring thinly sliced raw yellowtail dressed in a tangy, slightly spicy citrus-soy sauce, topped with crispy fried leeks and fresh serrano slices for a perfect balance of textures and flavors. It’s a refreshing appetizer that highlights the fresh, buttery flavor of sushi-grade hamachi.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Scale
Fish
- 6 oz sushi-grade hamachi
Fried Leek
- 1 leek (white part only)
- Olive oil for frying
Sauce
- 3 tbsp soy sauce (plus optional 1 tbsp for saltier taste)
- 1 fresh yuzu (juiced, or 1 tbsp yuzu juice)
- 1 tbsp fresh orange juice
- 1 tbsp mirin
- 2½ tsp rice vinegar
- ½ tbsp truffled chili crisp (adjust to taste)
- ¼ tsp agave syrup
Garnish
- 1 serrano chili, sliced (one slice per piece of fish)
Instructions
- Freeze the Hamachi: Place the sushi-grade hamachi in the freezer for 15-20 minutes to firm it up, making it easier to slice thinly and precisely for the crudo.
- Prepare and Fry Leeks: Thinly slice the white part of the leek into matchstick-sized strips. Add them to a saucepan and cover with olive oil. Heat on medium-high for 1 minute, then reduce the heat to medium-low and fry the leeks until they turn a light golden color. Watch carefully to prevent burning and achieve the perfect crispy texture.
- Mix the Sauce: In a bowl, combine soy sauce, yuzu juice, fresh orange juice, mirin, rice vinegar, truffled chili crisp, and agave syrup. Stir well and let the mixture rest for a few minutes to meld the flavors.
- Slice the Hamachi: Remove the hamachi from the freezer. Using a sharp knife, slice the fish to your preferred thickness for the crudo.
- Strain the Sauce: Strain the previously mixed sauce into a shallow bowl to remove any solids and create a smooth dressing base.
- Arrange the Fish: Lay the thin slices of hamachi neatly into the bowl with the strained sauce, allowing the fish to soak up the dressing slightly.
- Garnish and Serve: Top each slice of fish with one serrano chili slice and a handful of the crispy fried leeks, adding fresh heat and crunch. Serve immediately to enjoy the contrast of textures and vibrant flavors.
Notes
- Use the freshest, sushi-grade hamachi available to ensure safety and flavor when consuming raw fish.
- Adjust the amount of truffled chili crisp and serrano slices based on your preferred spice level.
- Keep an eye on the leeks as they fry since they can burn quickly; remove them as soon as they are golden and crispy.
- This dish is best served immediately after assembly to maintain the fresh texture of the fish and crunch of the fried leeks.
- Yuzu juice may be substituted with a mixture of lemon and lime juice if unavailable, though this will alter the flavor slightly.
Keywords: Hamachi Crudo, Hamachi, Japanese Appetizer, Raw Fish, Sushi Grade, Crudo, Citrus Soy Sauce, Fried Leeks, Truffled Chili Crisp, Serrano
