Yields
2 servings
Recipe courtesy of Chef Alex Chen of Boulevard Kitchen & Oyster Bar.
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ingredients
Yuzu Vinaigrette
2
Tbsp Kikkoman Ponzu Sauce
2
Tbsp yuzu juice
1
small shallot, diced
black pepper
1
Tbsp olive oil
Hamachi
1
cup kosher salt
zest from ½ lime
zest from ½ lemon
zest from ¼ orange
150
g hamachi fillet
½
avocado, sliced
1
Tbsp crème fraîche
10
pieces hearts of palm
1
orange, peel removed, sliced into thin segments
4
- 6 pieces red mustard greens
4
- 6 leaves celery chopped
2
- 3 radishes, sliced thinly
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directions
Step 1
Mix all ingredients together in a mixing bowl.
Step 2
Mix salt with lime, lemon and orange zest in a bowl. Cover both sides of the hamachi with the mixture, and allow to sit for 8 minutes.
Step 3
Rinse in cold water and pat dry. Slice the cured hamachi, and arrange onto plate. Season with sea salt and black pepper.
Step 4
Delicately place the avocado slices on top of the hamachi, as well as the hearts of palm. Top with crème fraîche and orange slices. Garnish with red mustard greens, celery leaves and radish. Spoon yuzu vinaigrette onto the plate around the hamachi.