Hamachi Crudo with Shiso-Dashi...Hamachi Crudo with Shiso-Dashi Vinaigrette and Compressed Cucumber

A refined, vibrant appetizer featuring sashimi-grade yellowtail paired with the citrus snap of finger lime and a delicate, umami-rich herbal emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, toss the cucumber rounds with 1 tablespoon of rice vinegar and a pinch of salt. If available, use a vacuum sealer to compress them for 5 minutes; otherwise, let them marinate in the fridge.

2. 02

   To make the vinaigrette, combine the dashi, yuzu juice, white soy sauce, remaining rice vinegar, and 3 shiso leaves in a high-speed blender. Blend until smooth.

3. 03

   While the blender is running on low, slowly drizzle in the grapeseed oil to create a light, stable emulsion. Strain through a fine-mesh sieve and keep chilled.

4. 04

   Using a very sharp knife, slice the cold Hamachi against the grain into 1/4-inch thick slices.

5. 05

   Arrange 4-5 slices of Hamachi on each chilled plate in an elegant, overlapping curve.

6. 06

   Nestle the compressed cucumber rounds between the fish slices. Garnish each piece of fish with a small amount of finger lime pearls.

7. 07

   Spoon the Shiso-Dashi vinaigrette carefully around the base of the fish (not over the top, to preserve the color).

8. 08

   Finish with a delicate chiffonade of the remaining shiso leaves, micro-greens, and a few flakes of Maldon salt.