We use hamachi or horse mackerel for our sashimi. We make a dish based on sashimi, but with a Western twist.
What is hamachi?
The fish is very popular in Japan and America and is now gaining popularity in Europe. Hamachi is also known as Yellowtail Kingfish or Yellowfin Mackerel because of its distinctive yellow tail fin. The fish has an elongated, compressed body and very small, smooth scales.
What is sashimi?
Basically, sashimi is nothing more than the very best quality fish cut into perfectly thin slices. Sashimi is not served with rice, only soy sauce or ponzu sauce, pickled ginger, wasabi and perhaps some other pickled vegetables.
Tuna, scallops, salmon, sea bass and squid are some of the fish species that are suitable for making sashimi. The most important thing is that you get top-quality fresh fish using the sharpest knife.
There are two cutting methods for sashimi: hirazukuri and soguzukuri. The first is that the fish is cut straight into slices with a razor-sharp knife. These are often cut slightly thicker. Sogizukuri means that the fish is cut diagonally from the fillet and is mostly cut thinner.
We combine this recipe with homemade sesam cookies. This is of course up to your own preference, but it gives a nice twist to the recipe.
Hamachi Sashimi
Ingredients
- 400 grams hamachi fillet fresh fish and skin removed if desired
- 15 cl ponzu sauce
- ¼ radish
- ¼ cucumber
- 4 white tip radishes
- dash sushi vinegar
- 2 stems spring onion cut into thin rings
- 1 tbsp sesame seeds roasted
- 8 crispy sesame sesame seed cookies recipe
- pepper freshly ground
- salt
Instructions
- Peel the radish and slice it into slices using a mandolin. Cut out rounds in different sizes and marinate briefly in the sushi vinegar. Season with salt and pepper.
- Cut the cucumber into thin slices and roll them tightly. Also marinate lightly in the sushi vinegar and season with salt and pepper.
- Wash the radishes and cut lengthwise into thin slices. Place in a bowl of ice water so they become nice and crispy.
- Place the hamachi on the cutting board and cut diagonally into thin slices with a razor-sharp, long knife. To do this, use your entire knife to cut through the fish from tip to back in one smooth motion.
- Place the slices tightly on the plate, overlapping them, and drizzle the ponzu sauce over them. Pour the rest of the sauce into a bowl to serve as a dipping sauce.
- Drain the vegetables and arrange them nicely on and around the fish. Finish the dish with some spring onions and roasted sesame seeds and place the crispy cookies between the fish. Serve immediately.
