Hamachi Crudo with JALAPENO Apple Relish, radish sprouts, Ponzu sauce and Crispy Garlic Chips

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Ingredients

  • 1 whole garlic, cleaned and sliced into thin chips using mandolin
  • 2.5 ounces sushi-grade   yellowtail
  • 2 tablespoons yuzu juice* (or the juice of 1 lemon juice and 1 lime)
  • 2 tablespoons soy sauce
  • I/2 bottle rice wine vinegar
  • Sesame oil just a few dashes
  • Cilantro leaves for garnish
  • Small handful of radish or wasabi sprouts
  • 1 green apple cut into very small dices
  • 1 red onion cut into very small dices
  • 2 jalapeños cut into very small dices seeds removed.
  • Milk
  • Oil for frying

 

INSTRUCTIONS

  1. Slice yellowtail in six thin slices. This is easiest when the fish is very cold or even slightly frozen - pop it in the freezer for 30 minutes if you’re having trouble).
  2. Take the sliced green apple, red onion and jalapeño and marinade in rice wine vinegar 30 minutes to one hour if possible. Set aside.
  3. For the garlic chips once sliced boil in milk three separate times to remove bitterness. If you do not do this step chips will be inedible. Once boiled pat dry and deep fry in oil for few minutes until light brown and crispy. Place on paper towel to remove excess oil. 
  4. Combine yuzu, soy and sesame oil, set aside.
  5. Take each slice of yellowtail and arrange on serving dish.
  6. Top each slice of fish with ponzu sauce you made, the pickled apple, jalapeño and onion relish then garnish with radish sprouts, cilantro leaves and garlic chips.
  7. Serve immediately or chill until ready to serve. Enjoy!

NOTES

*You’ll end up with some leftover garlic - really you could use half of a clove here.
*Yuzu, a small mandarin-orange-like fruit, can sometimes be found at asian markets. When I can’t find it, I use fresh lemon juice and or lime instead.

Lauren Lawless