 | Kombu-Cured HamachiChef Joel Molloy of Chicago Athletic Association | Chicago, IL |
This dish is inspired by the season of fall and Japan. It’s the perfect time of year to enjoy hamachi—it reaches its peak season in the colder months. The fruit purées from The Perfect Purée pair beautifully with the fish, enhancing its natural sweetness. The yuzu and lime add a bright, acidic element to balance the umami of the ponzu, while a hint of passion fruit brings yet another layer to this modern take on classic Japanese flavors.
Ingredients for Hamachi Preparation:
• hamachi fillet, cleaned
• 1% kosher salt (by weight of fish)
• kombu sheets, for curing
Ingredients for Citrus Ponzu Sauce:
• 50 g. persimmon, peeled and seeded
• 7 g. salt
• 15 g. The Perfect Purée Lime Zest, thawed
• 25 g. The Perfect Purée Yuzu Luxe Sour, thawed
• 10 g. The Perfect Purée Passion Fruit Concentrate, thawed
• 25 g. sudachi juice
• 25 g. calamansi vinegar
• 50 g. water
• 10 g. fresno chile, seeded
• 10 g. fresh ginger, peeled and cut into pieces
• 0.05 g. xanthan gum
• 40 g. white soy sauce
Ingredients for Pickling Liquid:
• 200 g. rice wine vinegar
• 100 g. water
• 5 g. salt
• 25 g. sugar
• 50 g. yuzu juice
• 25 g. The Perfect Purée Yuzu Luxe Sour blend, thawed
Ingredients for Pickles:
• watermelon radish, peeled and cut into batons
• persimmon, peeled and cut into batons
• shio kombu, dried
Ingredients for Tyj Spring Roll Wrappers:
• tyj spring roll wrappers, cut into strips
• kosher salt, to taste
• neutral oil, for frying
Ingredients for Shio Kombu Powder:
• dried shio kombu
To Assemble and Serve:
• hamachi, thinly sliced
• citrus ponzu sauce
• pickled persimmon and watermelon radish
• pickled shio kombu
• shio kombu powder
• crispy spring roll wrappers
Method for Hamachi:
Clean and trim the hamachi. Cure with 1% salt by weight and wrap tightly in kombu. Refrigerate for 2 hours. Remove kombu, slice thinly, and reserve chilled.
Method for Citrus Ponzu Sauce:
In a Vitamix, combine persimmon, The Perfect Purée Lime Zest, Yuzu Luxe Sour, Passion Fruit Concentrate, sudachi juice, calamansi vinegar, Fresno chile, ginger, and xanthan gum. Blend on high speed until smooth. Strain through a chinois and refrigerate until ready to serve.
Method for Pickling Liquid:
In a saucepan, combine rice wine vinegar, water, salt, and sugar. Bring to a simmer, stirring until sugar dissolves. Remove from heat and whisk in yuzu juice and The Perfect Purée Yuzu Luxe Sour. Cool to room temperature.
Method for Pickles:
Cut watermelon radish and persimmon into uniform batons. Place each—along with dried shio kombu—in separate containers. Pour cooled pickling liquid over each to cover. Marinate several hours or overnight under refrigeration.
Method for Tyj Spring Roll Wrappers:
Heat neutral oil to 350°F (177°C). Fry cut spring roll wrappers until bubbling subsides and they are crisp and golden. Remove and drain on paper towels. Season lightly with salt while warm. Cool completely and store in an airtight container or dehydrator until service.
Method for Shio Kombu Powder:
Blend dried shio kombu in a high-speed blender until a fine powder forms. Store in an airtight container.
To Assemble and Serve:
Arrange thin slices of hamachi on a chilled plate. Spoon Citrus Ponzu Sauce over each slice. Top each with one baton of pickled persimmon, one baton of pickled watermelon radish, and a small piece of pickled kombu. Sprinkle lightly with shio kombu powder and finish with crispy spring roll wrappers. Serve immediately.