Hamachi Sashimi With Ginger Ponzu
Ingredients
- 1 (25mm) square of kombu (dried kelp)
- 2 tablespoons bonito flakes (shaved katsuobushi, also called hana-katsuo)
- ½ cup shoyu (soy sauce)
- ¼ cup freshly squeezed lemon juice (from 1 to 2 lemons)
- ¼ cup freshly squeezed lime juice (from 2 to 3 limes)
- ½ cup finely diced sweet onion, rinsed and drained well
- 1½ teaspoons minced peeled fresh ginger
- 1 tablespoon finely chopped fresh shiso (from 2 to 3 leaves)
- 250g skinless hamachi (yellowtail) fillet
- Flaky sea salt, such as Maldon
- Extra-virgin olive oil (or lemon olive oil, see Tip)
Method
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Put the kombu and bonito flakes in a small bowl.
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Heat ¼ cup of water until steaming but not boiling. Pour the hot water over the kombu and bonito flakes. Let steep for 15 minutes.
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Add the shoyu, lemon juice and lime juice. Mix gently and let the ponzu sit for 2 hours at room temperature.
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Strain the ponzu through a fine-mesh sieve and discard the solids. Add the onion, ginger and shiso and mix.
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With a very sharp knife, cut the fish straight down or at a slight angle into 16 slices, each about ¼-inch thick.
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Transfer the sauce to a chilled plate with a lip, or a shallow serving bowl, making sure to evenly distribute the onions. Shingle the hamachi slices on top. Season the hamachi with some flaky salt and drizzle with olive oil.
TIP
- To make lemon oil, gently poach lemon zest in olive oil, then let it steep for about an hour before straining.