Hamachi Crudo with Scallion Oil, Soy Vinaigrette and Crispy Shallots

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

Scallion Oil:
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.


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