Hay-smoked Hamachi

Hamachi, Yellowtail kingfish, Japanese amberjack, Buri, Yellowtail tuna, Seriole, young yellow tail, pacific yellow tail are all different names for the same fish.

It is not unusual to have different name for the same ingredient depending of its region of origin but is it really the same?

Yellowtail is a prime example of ‘Shusse-uo' (Promotional Fish). Shusse-uo means fish that are given different Japanese names according to their stages of growth. In the Kanto region, for example, Wakashi is the name given to the fish with a body length of 10-30 cm, Inada for those about 30-60 cm, and Warasa for those about 60-80 cm, and Buri for those 80 cm or longer. In the Kansai region, the fish is given different names such as Tsubasu, Hamachi, Mejiro, and Buri as they grow bigger.

I am a BIG fan of yellowtail and in winter, we can access very fatty buri. It is fantastic smoked, flame roasted, marinated, tartare, barbecued… and never waste any part, my favourite is the kama (or collar), it is just magic grilled on binchotan coal.

Happy cooking!

— E.S

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FISH

INGREDIENTS

Hamachi (or Amberjack) fillet 300g (Remove all skin & bones; trim in 2 pieces)

Japanese shoyu 150ml

Sake 50ml Mirin 50ml

Rice hay 100g

METHOD

• Prepare marinade by combining Japanese shoyu, sake and mirin in a flat container.

• Lay the hamachi fillet and allow to marinate for 20 minutes.

• Remove fillet from marinade and pat dry.

• Skewer the fillet with metal skewers.

• Place the rice hay in a pot and the heat the pot until smoking point.

• Suspend the skewer over the smoke. Smoke each side for 3 minutes while turning regularly.

• Remove from smoke. Remove skewer from fish and set aside.

GARNISH

INGREDIENTS

Myoga (japanese ginger flower) 50g (Finely diced in small cubes)

Leek (white part only) 50g (Finely diced in small cubes)

Oba leaf 50g (Finely sliced)

Ponzu sauce 50ml

METHOD

• Combine the finely diced myoga, leek, oba leaf and ponzu sauce. Set aside.

PONZU GEL

INGREDIENTS

Dashi 150ml

Ponzu 25ml

Agar agar 2g

METHOD

• Heat the dashi gently in a pot.

• Add ponzu.

• Add agar agar and stir until dissolved. Allow to cool and set at room temperature.

• Blend in a high-speed blender. Transfer into a small squeeze bottle.

ASSEMBLY

• Place the dressing on a flat plate, top with thinly sliced smoked fish.

• Garnish with ponzu gel.

• Add caviar and cress.