Recipe courtesy of Black Market Liquor Bar
Hamachi Crudo
- Level: Intermediate
- Yield: 4 servings
- Total: 45 min
- Active: 45 min
Ingredients
Ponzu Sauce:
2 cups gluten-free soy sauce
1 1/2 cups orange juice
1 1/2 cups yuzu juice
1 tablespoon sesame oil
Sprig fresh Thai basil
1 jalapeño, cut into 4
Crudo:
3/4 cup cubed hamachi
1/4 cup Thai basil chiffonade
Peanut oil, for frying
1 head broccolini
Sliced green onions and black sesame seeds, for garnish
Shiso Aioli:
2 cups mayonnaise
2 tablespoons pickled ginger
2 tablespoons pickle liquid
1/2 teaspoon salt
Zest and juice of 2 limes
2 serrano peppers
2 bunches fresh shiso leaves
1 clove garlic
Tempura Batter:
1 cup all-purpose flour
1 cup rice flour
1/4 cup cornstarch
1/2 tablespoon baking powder
1/2 tablespoon salt
1 1/2 cups soda water
Directions
Special equipment:
a deep-fryer- For the ponzu: Whisk together the soy sauce, orange juice, yuzu juice and sesame oil in a bowl. Add the Thai basil and jalapeños to steep in the sauce. Refrigerate.
- For the crudo: Place the hamachi in a bowl and marinate with 3/4 cup ponzu sauce and the Thai basil. Refrigerate.
- While the fish is marinating, prepare the shiso aioli and tempura batter.
- For the shiso aioli: Blend the mayo, pickled ginger, pickle liquid, salt, lime zest and juice, serranos, shiso and garlic until smooth.
- For the tempura batter: Mix together the flours, cornstarch, baking powder and salt in a bowl, then slowly add the soda water.
- Preheat a deep-fryer with the peanut oil to 350 degrees F.
- Dip the broccolini into the tempura batter. Place in the oil and cook until golden brown, 2 to 3 minutes. Remove to paper towels.
- Put 6 tablespoons shiso aioli on the bottom of a chilled bowl. Place the tempura broccolini around the bowl. Place the marinated hamachi in the center of the bowl on top of the broccolini. Top with the sliced green onions and black sesame seeds.