Slivers of Hamachi with Ruby Red Grapefruit
and Fresh Mint|
Chef Michael Vernon of Geisha – New York,
Adapted by StarChefs
Yield: 10 Servings
- 1 red onion, quartered and thinly sliced
- ½ cup lemon juice
- ½ cup lime juice
- 2 pounds cleaned hamachi, cut into very thin slices
- ¾ cup diced lemon, cut inot ¼ inch dice
- ¾ cup diced ruby red grapefruit
- ¼ cup canola oil
- ¼ cup pique (recipe follows)
- ¼ cup ponzu sauce
- ½ cup mint, julienned
- 3 scallions, green part only, cut on the diagonal into julinenne,
- 2 tablespoons togarashi (small, hot red Japanese chile)
Place the red onions in the lemon and lime juice just before
To serve, combine 3 ounces of the sliced hamachi, 4 to 5 slices
of the red onion, ½ teaspoon of the lemon-lime juice, ½
teaspoon of the lemon dice, 1 teaspoon grapefruit dice, ¼
teaspoon each of canola oil, pique and ponzu, a pinch of mint and
scallion julienne. Gently toss the ingredients to lightly marinate
the hamachi. Adjust the seasoning with salt and pepper.
Scoop out the hamachi and garnish, leaving the liquid in the bowl
and serve in a chilled round bowl. Pour 1 Tablespoon of the marinade
over the hamachi. Season with a pinch of togarashi. Serve immediately.
Yield: 1 quart
- 2 ½ cups water
- 6 ounces pineapple skin
- 2 ounces tiny hot green peppers
- 1 ounce tiny hot red pepper
- 1 garlic clove, peeled
- 1 oregano sprig
- 1 teaspoon black peppercorns
- ½ teaspoon sugar
- Pinch fine sea salt
- 2 tablespoons extra virgin olive oil
Heatproof jar with narrow mouth
Bring water and pineapple skin to a boil. Take off the heat
and infuse the water for 5 minutes and strain.
Bring a large pot of water to a boil. Submerge a heatproof jar
in the water to sterilize the jar. Remove and dry on a rack.
Make ½-inch slit in all the hot peppers near the stem. Add
the peppers, garlic, oregano, peppercorns, sugar and salt to the
jar. Cover with the pineapple-infused water. Add the olive oil.
The olive oil should completely cover the pique, if it doesn’t
add more to cover.
Leave the bottle open for a week on your countertop. Throughout
the week, bubbles will rise to the top. After a week, the bubbles
will have subsided, seal the bottle and refrigerate.
New Zealand Sauvignon Blanc such as the Highfield Sauvignon