Charred Hamachi with Yuzu-Kosho...Charred Hamachi with Yuzu-Kosho Emulsion & Lemongrass Coconut Dashi

Pan-seared sashimi-grade Hamachi served over a velvet lemongrass-infused coconut dashi broth, accented with a sharp green yuzu-kosho emulsion and paper-thin Asian pear.

Ingredients

Cooking Instructions

1. 01

   In a small copper saucepan, combine dashi stock, coconut milk, bruised lemongrass, sliced ginger, and kaffir lime leaves. Bring to a bare simmer over medium-low heat for 15 minutes to gently infuse aromatics.

2. 02

   Strain the lemongrass-coconut dashi through a fine chinois mesh, discarding solids. Season broth with a pinch of salt and keep warm over low heat.

3. 03

   For the yuzu-kosho emulsion, whisk the egg yolk and green yuzu kosho together in a narrow glass beaker. Slowly drizzle in grapeseed oil in a thin stream while whisking continuously until a thick, glossy mayonnaise-like texture is achieved.

4. 04

   Pat the Hamachi fillets thoroughly dry with paper towels and score the skin finely. Season the skin side with fine sea salt.

5. 05

   Heat a heavy cast-iron skillet over high heat with 1 teaspoon of oil until shimmering. Place Hamachi skin-side down, pressing gently with a fish spatula for 90 seconds to render skin ultra-crispy while keeping the core rare.

6. 06

   Flip the fish over for a quick 10-second kiss of heat on the meat side, then remove immediately onto a warm resting board.

7. 07

   To plate: Ladle warm coconut dashi broth into the center of two shallow warm bowls. Position seared Hamachi in the middle. Pipe small dots of yuzu-kosho emulsion around the fish. Arrange pickled shimeji, folded pear discs, and micro shiso delicate garnish around the plate. Finish with a pinch of fleur de sel on the fish.