Ingredients
FOR THE HAMACHI
Kosher salt: 1/4 cup
Granulated sugar: 1/4 cup
Ground white pepper: 1.25 tsp
Ground coriander: 1.25 tsp
Sushi-grade hamachi: 4 oz
FOR THE ORANGE VINAIGRETTE
Orange juice: 1/2 cup
Orange zest: 1 tsp
Lemon juice: 2 tsp
Champagne vinegar: 1 tbsp
Olive oil: 1.5 tbsp
Salt: 1/2 tsp
FOR ASSEMBLY
Orange segments: 4 (each cut into thirds)
Sugar in the raw
Extra virgin olive oil
Kosher salt
Jalapeño: 1 (thinly sliced)
Pistachio paste
Sicilian pistachios: 12
Edible flowers
Mint: 1 tbsp (julienned)
Kumquats: 2 (thinly sliced)
Chili oil
Lemon zest
Designed by chef David Deshaies of L’Ardente in Washington, D.C., this hamachi crudo opens the evening with elegance and restraint. Lightly cured fish, bright citrus, and subtle heat come together in a dish that feels celebratory without being heavy, setting the tone for a romantic meal at home.
How to make Hamachi Crudo
01.
Cure the Hamachi
- In a medium bowl, whisk together the salt, sugar, white pepper, and coriander.
- Heavily season all sides of the fish with the cure mixture and let sit on a plate in the refrigerator for 15 minutes.
- Rinse the fish with cold water, then pat dry with paper towels and cut into ¼-inch slices.
- Wrap and set aside in the refrigerator until ready to use.
(If you’re not going to use it right away, lightly coat with olive oil before slicing.)
02.
Make the Orange Vinaigrette
- Whisk all vinaigrette ingredients together in a medium bowl.
- Taste and adjust seasoning as needed.
- Set aside.
03.
Prepare the Garnishes
- Sprinkle each orange piece with Sugar in the Raw and brûlée with a kitchen torch.
04.
Assemble and Serve
- Divide the slices of hamachi among two white plates with rims.
- Spoon orange vinaigrette on top, enough to just coat the bottom of the plate, and drizzle with olive oil.
- Very lightly sprinkle each slice with salt.
- Garnish with thinly sliced jalapeño, orange segments, a dollop of pistachio paste, one pistachio, and an edible flower.
- Place very thin slices of kumquat on the plate around the fish, sprinkle with mint, and add spots of chili oil.
- Finish with a sprinkle of lemon zest.
