This is a very quick and easy appetizer that is a great crowd pleaser. The slight difficulty is finding sashimi-grade hamachi (yellow-tail tuna). In San Francisco, my go-to fish monger is Billingsgate.
serves: 6 difficulty: moderate prep time: 20 min
- 1 lbs sashimi-grade hamachi
- 1 watermelon radish
- 1 japaleno pepper
- [optional] pea shoots for garnish
for the sauce
- 1/4 cup Yuzu ponzu sauce
- 1/8 cup Mirin (sweet Japanese cooking wine)
- 1 tbs rice vinegar
Use a mandolin to thinly slice the watermelon radish. You need only 5-6 thin slices.
Stack them, and cut 1/4 inch squares from the slices.
Slice the jalapeno pepper in thin rings.
The most complex part is slicing the fish. There is a nice YouTube tutorial how to do it right. As you slice the fish, arrange the pieces in a flower pattern on the plate.
Mix all the ingredients for the sauce. Pour 2 tbs sauce on each plate directly over the fish . Place a radish square on each piece of fish. I leave the jalapeno slices on the side. Garnish with the pea shoots.
Serve immediately while the fish is cold.
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