Raw Hamachi with Cucumber, Avocado and Smoked Ponzu
Harold Dieterle
Not so sure about sushi? This sashimi style salad is sure to change your mind
Tomato Water
Ingredients:
- 5 plum tomatoes
- ¼ cup salt
Directions:
Place tomatoes in a blender add salt and puree. Hang in cheese cloth for 24 hours.
Broth
Ingredients:
- ¼ cup tomato water
- 1 tablespoon yuzu juice
- 1 tablespoon shiro dashi
- 2 teaspoons cilantro, chiffonade
Directions:
Mix ingredients together.
Salad
Ingredients:
- 1 avocado each, diced
- 1 cucumber each, peeled, seeded & diced
- 1 tablespoon cucumber vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chives minced
- Salt and pepper
Directions:
Mix all ingredients together.
Hamachi
Ingredients:
- 4-ounces sushi grade hamachi
- 1 teaspoon Hawaiian sea salt
- 1 tablespoon extra virgin olive oil
Directions:
Slice the hamachi thin and drizzle with olive oil and season with sea salt. Place a spoonful of salad on the bottom of a plate. Lay a couple of slices of fish over the salad. Finish the dish by pouring some of the broth around the bottom of the plate.