Hamachi Crudo: A Fresh Twist on a Italian Classic (With Reuben Wong)

In the world of culinary delights, Hamachi Crudo stands out as a refined and elegant dish that marries exquisite Japanese Seafood with an Italian technique – creating a modern and sophisticated dish. The term “crudo” means “raw” in Italian, and while the use of Hamachi is deeply rooted in Japanese culinary traditions, it embraces the Italian influence to present raw fish in a fresh, exciting way.

What is Hamachi?

Hamachi, also known as farmed Yellowtail, is a prized fish in Japanese cuisine. It is well known for it’s rich, buttery flavour and firm texture – making it a popular choice for sushi and sashimi. These same characteristics make it an ideal choice for a Crudo.

• Scientific name: Seriola quinqueradiata
• Other names: Japanese Amberjack / Yellowtail / Inada / Buri
• Often confused with: Hiramasa (Yellowtail Amberjack) and Kanpachi (Greater Amberjack)

The Essence of Crudo

Crudo, or raw in Italian, is a dish that highlights the natural flavors of fresh fish or seafood, often seasoned with a few key ingredients to enhance its taste without overpowering it. It is pretty similar to the concept of a Japanese Carpaccio. Differences aside, both the Crudo and Carpaccio are dishes that celebrate the pristine quality of the raw ingredient.

Crafting the Perfect Hamachi Crudo

To prepare Hamachi Crudo, the fish must be impeccably fresh. Its delicate flavour and texture are the stars of the dish, so sourcing high-quality Hamachi from a reputable fishmonger is crucial. Here’s a simple guide to creating this exquisite dish:

Ingredients required:
200g Hamachi, sliced

For dressing,
30g Lemon juice
20g Extra virgin olive oil
15g Light Soy Sauce (Usukuchi)
10g Mirin
10g Yuzu juice
1 tsp Sugar
Sea salt to taste (Optional)

For garnishing,
Raw red onions
Pickled red chilli
Sliced radish
Fried capers
Mint
Lemon zest

Instructions:
1. Mix all the ingredients for the dressing together and chill in the fridge until needed
2. Prepare all your desired garnishes before assembling the dish
3. Slice the hamachi into even slices
4. Lay your hamachi on a plate
5. Lightly sprinkle flaked sea salt to season the fish
6. Dress the hamachi with the citrus dressing
7. Garnish your crudo with your favourite ingredients
8. Toss it all together and enjoy

Variations and Innovations

While the classic Hamachi Crudo is delightful on its own, many chefs enjoy experimenting with additional elements to create unique variations. For instance:

• Asian-Inspired: Incorporate soy sauce (like we have done), ginger, a touch of sesame oil, or even some spice like Wasabi, Yuzu Koshio
• Citrus Variations: Different citrus fruits like Grapefruits and Blood Oranges, can bring about a refreshing contrast
• Herb Infusions: Infuse the dish with herbs like basil or mint for an aromatic enhancement. This can be done by infusing herbs in the oil used in your dressing!