Johnnie Vassar

This is your sign to stop serving fish the same old way.

Thin-sliced hamachi, a sweet grape vinaigrette, fresh citrus, jalapeño, green herb oil, and a little chili oil to bring it home.

INGREDIENTS — SERVES 2

• 1 whole hamachi fillet
• 400g grapes
• 60ml ginger syrup
• 30ml lime juice
• 8 mint leaves
• 2 oranges
• 2 red jalapeños
• Green herb oil
• Chili oil
• Salt, to taste

STEPS

1. Slice the hamachi into sashimi-style pieces and lightly season with salt.

2. Add the grapes, ginger syrup, lime juice, mint leaves, and a pinch of salt to a blender. Blend until smooth, then strain through a fine-mesh sieve to make the vinaigrette.

3. Remove the peel and pith from the oranges. Cut between the membranes to remove the orange segments.

4. Thinly slice the red jalapeños.

5. Arrange the hamachi, orange segments, and jalapeño slices on a plate.

6. Pour the grape vinaigrette around the fish. Finish with green herb oil and a drizzle of chili oil.

Bright, clean, sweet, spicy—and gone in about two minutes.

Would you try this?

#hamachicrudo #crudo #seafood #fishrecipes #homecooking