A Zingy Hamachi Tiradito Recipe
Fight the January blues with this fresh recipe from our chef for you to try and home. Having joined us from renowned Sushisamba, our Executive Chef, Mark, is a master in fusion flavours. He shares his bright and zingy recipe of melt-in-your-mouth hamachi tuna tiradito – which blends the Japanese sashimi with Peruvian ceviche – for a mouthwatering result finished with citrus ponzu and fragrant tarragon.
First create the ponzu and the tarragon emulsion, then follow his plating method for this fun fusion delight. Make sure you use daily fresh Hamachi fish, and take the skin off the fish just before slicing and serving.
Tarragon Emulsion
Tarragon emulsion method: Mix all the ingredients in the blender and slowly add the sunflower oil.
Ponzu
Ponzu method: Mix all the ingredients and infuse for at least 2 days then filter and store.
Slice the Hamachi ‘’Usuzukuri’’ style and plate in a nice shape on the plate.
Garnish with the tarragon emulsion and cover the fish with the ponzu.
Shave the fresh winter truffle over the dish.
Garnish with small tarragon leaves.
