Sake-Cured Hamachi

Name: Sake-Cured Hamachi
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: 4 to 6 small servings
Ingredients: One 1-pound fillet sushi-grade hamachi; 1 cup sriracha hot sauce; 2 tablespoons sesame oil; 1 1/2 tablespoons quality fish sauce; 1/2 cup drinkable sake; 1/4 cup minced fresh cilantro; 2 tablespoons toasted black sesame seeds; 1/4 teaspoon sea salt; 1/4 cup pickled ginger; 1 tablespoon chopped fresh chives

Recipe courtesy of Michael Perrin

Watch how to make this recipe.

Sake-Cured Hamachi

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Level: Intermediate
Yield: 4 to 6 small servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

203

Total Fat

10

Saturated Fat

2

Carbohydrates

3

Dietary Fiber

1

Sugar

1

Protein

19

Cholesterol

42

Sodium

1378

Total: 3 hr 45 min (includes curing time)
Active: 45 min

Level: Intermediate
Yield: 4 to 6 small servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

203

Total Fat

10

Saturated Fat

2

Carbohydrates

3

Dietary Fiber

1

Sugar

1

Protein

19

Cholesterol

42

Sodium

1378

Total: 3 hr 45 min (includes curing time)
Active: 45 min

Ingredients

One 1-pound fillet sushi-grade hamachi

1 cup sriracha hot sauce

2 tablespoons sesame oil

1 1/2 tablespoons quality fish sauce

1/2 cup drinkable sake

1/4 cup minced fresh cilantro

2 tablespoons toasted black sesame seeds

1/4 teaspoon sea salt

1/4 cup pickled ginger

1 tablespoon chopped fresh chives

Directions

Clean the bloodline and any extra sinew from the hamachi fillet. Set aside.
In a bowl, whisk together the sriracha and sesame oil. Stir in the fish sauce. Taste and check for heat; if too spicy, add fish sauce and sesame oil in small increments.
Remove half of the sriracha mixture to another bowl and mix in sake and cilantro. Add the hamachi, cover and let marinate in the refrigerator for at least 3 or 4 hours and up to 1 day.
Using a mortar and pestle or spice grinder, grind the sesame seeds and sea salt into a uniform powder. Set aside.
When the hamachi has cured, cut it into clean 1/8-inch slices and arrange on 4 to 6 small plates. Drizzle some of the reserved sriracha mixture over the fish and sprinkle the ground sesame seed mixture around the plate.
Garnish with pickled ginger and chives. Serve cold.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Michael Perrin, 11 Maple Street, Jensen Beach, FA