Hamachi with yuzu and olive oil

Hamachi with Yuzu and Olive Oil

This is actually one of my favourite ways to have sashimi. It’s so simple and light, somewhere between carpaccio and ceviche. The 2 types of yuzu add a phenomenal flavor with a floral tartness form the juice and a bit of green spice from the yuzu kosho. The salt crystals, provide little bursts of brine on your tongue and the olive oil brings it all together without being greasy.

What’s yuzu kosho you ask? It’s one of my favourite condiments, right up there with Thai sweet chili sauce. It’s made with yuzu rind, green chiles and salt making a rough paste (a bit like wasabi) that’s spicy, salty and intensely citrusy. It’s a little too potent to use like ketchup, but it can be mixed into mayo, dressings, olive oil, soups, sautes, bbq sauces, the list goes on… It is a bit hard to find, but I scoured the Internet and found it here for about 12 bucks. Sounds a bit pricey for such a small bottle, but trust me, it goes a long way.

Well, I’m off to Houston for the rest of the week, so I won’t be posting till I get back on Monday, but I hope everyone has an awesome weekend!

sashimi grade hamachi (yellowtail)
yuzu kosho
good quality olive oil
yuzu juice (you could substitute lemon or lime juice)
sea salt ( I used Portuguese fleur de sel)

Put a plate in the freezer for a few minutes to get it very cold.

Using a very sharp knife, and cold hands, slice the hamachi into thin slices.

Place the hamachi on the chilled plate then place a small dab of yuzu kosho on each slice. Drizzle with olive oil, a couple of splashes of yuzu juice and then sprinkle some sea salt on top.

Serve immediately.

  • http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen

    Have never heard of yuzu kosho but it sounds delicious. And looks delicious too, judging by your photo! Have a fab time in Houston! :)

  • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

    Have never heard of yuzu kosho but it sounds delicious. And looks delicious too, judging by your photo! Have a fab time in Houston! :)

  • http://www.kalofagas.blogspot.com Peter

    Marc, I’m fortunate enough to have a Japanese store within walking distance. I’m going to write down these ingredients and ask the clerk to fetch’em. I love these ceviche-type dishes!

  • http://www.kalofagas.blogspot.com/ Peter

    Marc, I’m fortunate enough to have a Japanese store within walking distance. I’m going to write down these ingredients and ask the clerk to fetch’em. I love these ceviche-type dishes!

  • http://www.sugarbar.org/ diva

    that looks wickedly good. it’s so hot here i’d love to have that whole plate to myself now.

  • http://www.sugarbar.org diva

    that looks wickedly good. it’s so hot here i’d love to have that whole plate to myself now.

  • http://www.tartelette.blogspot.com/ Tartelette

    I wonder if the paste is similar to he yuzu paste I was sent from Japan. I need to look at the card because the tube is in Japanese :)
    Gives me the inspiration to crank it open and try something with it. Delicious!

  • http://www.tartelette.blogspot.com Tartelette

    I wonder if the paste is similar to he yuzu paste I was sent from Japan. I need to look at the card because the tube is in Japanese :)
    Gives me the inspiration to crank it open and try something with it. Delicious!

  • http://whiteonricecouple.com/ White On Rice Couple

    Ahh, this looks mighty tasty! I love your arrangement, beautiful! Hope you have a good time in Houston!

  • http://whiteonricecouple.com White On Rice Couple

    Ahh, this looks mighty tasty! I love your arrangement, beautiful! Hope you have a good time in Houston!

  • http://www.noblepig.com/ noble pig

    That is so cool looking. The presentation is just outstanding.

  • http://www.noblepig.com/ noble pig

    That is so cool looking. The presentation is just outstanding.

  • http://www.flanboyanteats.com/ FlaNBoyant Eats

    Nice… I’ve not made sashimi before but this looks way too easy not to!

  • http://www.flanboyanteats.com FlaNBoyant Eats

    Nice… I’ve not made sashimi before but this looks way too easy not to!

  • http://www.thursdaynightsmackdown.com/ michelle @ TNS

    you’re food is always obscenely good-looking. it’s a little unnatural.

    i’ve gotta get my hands on some yuzu kosho, it sounds like amazing stuff.

  • http://www.thursdaynightsmackdown.com michelle @ TNS

    you’re food is always obscenely good-looking. it’s a little unnatural.

    i’ve gotta get my hands on some yuzu kosho, it sounds like amazing stuff.

  • http://www.figandcherry.com/ Christie @ fig&cherry

    Wow, fantastic presentation. I love sashimi too.

  • http://www.figandcherry.com Christie @ fig&cherry

    Wow, fantastic presentation. I love sashimi too.

  • http://colloquialcookin.canalblog.com/ colloquial cook

    If I find hamachi at a reasonable price tonight at Katagiri’s, I’ll give it a go!

  • http://colloquialcookin.canalblog.com/ colloquial cook

    If I find hamachi at a reasonable price tonight at Katagiri’s, I’ll give it a go!

  • Anne

    I bought 3 tubes of yuzu kosho after eating it in a yuzu shabu-shabu-type dish in Kyoto. It's so goood…especially when I feel a cold coming.

  • LQ

    I expect this would be good with the somewhat more sustainable kanpachi…

  • LQ

    I expect this would be good with the somewhat more sustainable kanpachi…

    • http://norecipes.com Marc Matsumoto

      Looking at the thickness and color I think this was actually probably
      kanpachi, but most people can’t get kanpachi, so I substituted hamachi
      instead.

  • Swiss Iller

    A variant for those who don’t have access to sashimi grade fish.

    Sali … I live in Switzerland and, lacking an ocean, we rarely have sashimi grade fish available. What I did was steamed some lake trout at 60*C for about 3-5 minutes. Just so that it is a bit more solid but not completely cooked.
    No, it’s not exactly the same but it’s the best a Swiss could hope for…

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