Here's a quick summertime first course or appetizer. Simply dressed, the hamachi is the star it should be. I could eat a plateful and with a little rice, and maybe a little salad with sesame dressing, it becomes a light summertime meal.
1/3 pound hamachi filet
crispy fried shallots
1 Tablespoon grape seed oil
1 teaspoon fresh lemon juice
1 1/2 teaspoons light soy sauce
pinch of fine sugar
mix all together
1 Tablespoon sliced scallion
1/4 Cup grape seed oil
1/8 teaspoon kosher salt
Puree in a blender until scallions are just incorporated. Do not over blend or oil will thicken.
Thinly slice the hamachi and fan out on a large plate. Refrigerate until ready to serve.
To serve, drizzle a little of the vinaigrette, followed by the scallion oil, and top with a sprinkle of freshly ground pepper and crispy shallots.