Yuzu Ponzu, Wasabi Chimichurri, Shio Kombu, Cilantro
Chef Daniel Vanh of Aoko | Miami, FL
Adapted by StarChefs | May 2025 | Photo: Will blunt
INGREDIENTS
Yuzu Ponzu:
500 milliliters low-sodium soy sauce
150 milliliters rice vinegar
100 milliliters mirin
50 milliliters yuzu juice
Kombu
Wasabi Chimichurri:
100 grams chopped scallions
100 grams grated ginger
200 grams pickled wasabi root
To Assemble and Serve:
8 ounces thinly sliced hamachi
Chopped shio kombu
Micro cilantro
METHOD
For the Yuzu Ponzu:
In a mixing bowl, combine all ingredients. Transfer to a squeeze bottle and refrigerate.
For the Wasabi Chimchurri:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Shingle fish across a serving plate. Top each slice with 1 dot Wasabi Chimchurri and 1 spoonful Yuzu Ponzu. Garnish with shio kombu and cilantro.
