Hamachi Poached in Olive Oil - Roth
Hamachi Poached in Olive Oil by: Chef Ben Davis Ingredients - 12–16 ounces hamachi (Japanese yellowtail) fillet, or tuna - 2–3 cups extra virgin olive oil - 8
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Ingredients
- 12–16 ounces hamachi (Japanese yellowtail) fillet, or tuna
- 2–3 cups extra virgin olive oil
- 8 cloves garlic, unpeeled and crushed
- 3 sprigs rosemary
- 1 teaspoon coarsely ground black pepper
- 2 cups shiitake mushrooms, sliced ¼ inch thick
- 2 Tablespoons vegetable oil
- Kosher salt, to taste
- Togarashi spice, to taste
- 2 red bell peppers, juiced
- 1–2 teaspoons balsamic vinegar
- 1 teaspoon soy sauce
- chives, cut into 1-inch lengths, for garnish
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