I made a Japanese feast on Sunday and one of my dishes was hamachi shots—Chef Jeffrey Stout’s signature recipe at The Sea by Alexander. Whenever, I make these taste treats I have a small piece of fish left over—in this case it was the dark fatty bits near the fishes center line. I usually eat this for lunch the next day.
This dish calls for using just a tiny bit of an avocado. I decided to half of the remaining avocado for my lunch as well. Since I had plenty of the ingredients to make hamachi shots I decided to put them together as a salad. The original recipe called for layering the various ingredients, but I decided to make more of a poke mix of raw fish and seasonings.
For two servings (1 avocado)
1 oz. yellowtail sashimi
½ tsp. vegetable oil
¼ inch piece of ginger, finely julienned
1 inch piece of green onion, white part, finely julienned
½ tsp. red jalapeño, minced
¼ tsp. black truffle oil
¼ tsp. black sesame seeds
⅓ tsp. dry sherry
⅓ tsp. soy sauce
⅓ tsp. lime juice
Tiny dab of wasabi paste
20 daikon sprouts (a.k.a. micro greens)
1 avocado, cut in half, pit removed
1 inch piece of green onion, green part, sliced
1. Dice the hamachi into ¼ inch pieces and put it in a small bowl.
2. Put the oil in a small skillet, over medium high heat, and fry the ginger shreds until golden brown, about 1-2 minutes.
3. Remove the ginger to a paper towel to drain off excess oil.
4. Fry the green onions in the remaining ginger oil until just wilted, about 30 seconds.
5. Remove the onion pieces to the paper towel to drain off excess oil.
6. Mince a small piece of the red pepper into the appropriate sizes and put it into the small bowl with the fish.
7. Add the ginger, onion, truffle oil and sesame seeds to the bowl.
8. Mix the ponzu into a small cup and stir in the wasabi paste.
Note: The daikon sprouts do not have the same bite as wasabi greens. Adding the wasabi to the ponzu is to add this flavor back into the total flavor of the dish. Do not use too much, just a hint.
9. Add the ponzu to the ingredients in the bowl and stir to mix well.
10. Trim the daikon sprouts down to 1 inch.
Note: Daikon sprouts grow to about three inch long, you will want to cut off most of the long white stem.
11. Cut the avocado in half and remove the pit.
12. Lay half of the daikon sprouts into the hole of the avocado.
Tip: With the greet tips sticking out to the side.
13. Fill each avocado with half of the hamachi mixture.
25. Garnish with the green parts of the green onion and serve chilled.