Lunch

Seared Hamachi Crudo with Ume, Crispy Rice Paperand Roasted Beet-Citrus Emulsion

Name: Seared Hamachi Crudo with Ume, Crispy Rice Paperand Roasted Beet-Citrus Emulsion
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Ingredients: 10 oz sushi-grade hamachi fillet, skin removed; 2 medium roasted beets, peeled; ¼ cup fresh yuzu juice (or Meyer lemon); 2 tbsp ponzu sauce; 4 tbsp neutral oil for emulsion; 2 umeboshi (pickled plums), pitted; 4 sheets rice paper; 3 cloves garlic, thinly sliced; 2 tbsp neutral oil for frying; 1 tbsp yuzu-ponzu oil; 8–10 fresh shiso leaves, torn; 1 tsp white sesame seeds; Fleur de sel; White pepper; 2 tbsp water

Pristine hamachi sliced thin and arranged on a plate with a vibrant roasted beet-citrus emulsion, topped with crispy rice paper shards, pickled ume (Japanese plum), crispy garlic slivers, and finished with yuzu-ponzu oil and micro shiso. The fish is briefly seared on one side only before plating for a delicate textural contrast.

601cal 15gprotein 45gcarbs 44gfat 30min prep 25min cook 2serves

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