Hamachi Yuzu and Olive Oil

Description

add to shopping list Ingredients

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

Preparation

see the full story at norecipes.comPut 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.

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Reviews

1/08/13

Larph says:

Great pic, norecipes.

1/08/13

telliecoin says:

omg I just had something similiar to this dish at a restaurant called Nobu.. which is a fusion of Japanese and South American food.. this is yum!

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