Foryoueats: Hamachi Crudo

Name: Foryoueats: Hamachi Crudo
Total time: 20 min
Ingredients: For the Pickle Brine:; 2 tsp sweet chili sauce; 2 tsp fish sauce; 1 Tbsp sugar; 1 Tbsp rice vinegar (unseasoned); ½ tsp yuzu kosho (Japanese citrus chili paste) (you can purchase it at Japanese grocery stores or on Amazon); juice of ½ lime; For the Quick-Pickled Vegetables:; ½ red onion; ½ Persian cucumber; ½ jalapeño pepper; For the Hamachi Dressing:; 1 Tbsp sweet chili sauce; 1 Tbsp fish sauce; 1 Tbsp non-oil aojiso dressing (you can substitute 1 Tbsp of this dressing with ½ tsp of ponzu); 5 tsp ponzu; 2 Tbsp water; 2 tsp sugar; 1 clove garlic; 3 Tbsp neutral oil; For the Hamachi:; ½ lb sashimi-grade yellowtail (hamachi) (can substitute it with sashimi-grade amberjack (kanpachi), striped jack (shimaaji), or red snapper (tai)); ⅛ tsp Diamond Crystal kosher salt; For the Toppings:; 1 Tbsp of crushed fried garlic chips (fry thinly sliced garlic (6–8 cloves) in ¼ cup (60 ml) neutral-flavored oil for 3 mins on medium-low heat; you can also purchase it on Amazon); Golden Mustard (optional; you can buy it at Kemuri Japanese Baru or here); 1 Tbsp of chopped cilantro (coriander); 1 slice lime

foryoueats.com

This Hamachi Crudo recipe features sashimi-grade yellowtail with a sweet and tangy pickle brine, quick-pickled vegetables, and a flavorful dressing. Topped with fried garlic chips, golden mustard,...

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Ingredients

For the Pickle Brine:
2 tsp sweet chili sauce
2 tsp fish sauce
1 Tbsp sugar
1 Tbsp rice vinegar (unseasoned)
½ tsp yuzu kosho (Japanese citrus chili paste) (you can purchase it at Japanese grocery stores or on Amazon)
juice of ½ lime
For the Quick-Pickled Vegetables:
½ red onion
½ Persian cucumber
½ jalapeño pepper
For the Hamachi Dressing:
1 Tbsp sweet chili sauce
1 Tbsp fish sauce
1 Tbsp non-oil aojiso dressing (you can substitute 1 Tbsp of this dressing with ½ tsp of ponzu)
5 tsp ponzu
2 Tbsp water
2 tsp sugar
1 clove garlic
3 Tbsp neutral oil
For the Hamachi:
½ lb sashimi-grade yellowtail (hamachi) (can substitute it with sashimi-grade amberjack (kanpachi), striped jack (shimaaji), or red snapper (tai))
⅛ tsp Diamond Crystal kosher salt
For the Toppings:
1 Tbsp of crushed fried garlic chips (fry thinly sliced garlic (6–8 cloves) in ¼ cup (60 ml) neutral-flavored oil for 3 mins on medium-low heat; you can also purchase it on Amazon)
Golden Mustard (optional; you can buy it at Kemuri Japanese Baru or here)
1 Tbsp of chopped cilantro (coriander)
1 slice lime