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Seared Hamachi

Avocado Mousse, Marinated Mango, Crispy Cilantro, Pea Shoots-Edamame Salad

SERVES 5

Hamachi

  • 1 Pound Cleaned fresh Hamachi, portioned into 3 oz. pieces
  • Kosher salt to taste
  • 2 T Canola or Vegetable oil
  • 1 tsp. Togarashi Spice (found at Asian markets or Whole Foods)

Right before plating, season the fish with kosher. Heat a pan over high heat, add oil and heat till it begins to smoke. Add the fish and turn heat to medium. Sear quickly but well on each side of the fish(about 30 seconds per side). Remove from the pan, slice and plate.


Avocado Mousse

  • 1 ea. Avocado, pitted and rough chopped
  • 2 T Heavy Cream
  • 1 ea. Lime – juiced and zest
  • salt and cayenne to taste

Combine all ingredients in a food processor and blend until smooth.


Marinated Mango

  • 2 ea. Mangoes – peeled and sliced into planks
  • ½ ea. Lime zest and juice
  • 1 T Granulated sugar
  • 1 tsp. salt
  • 2 T Sake
  • 2 T Mirin
  • ¼ tsp. ginger (powder) for Fresh use 1 tsp minced

Combine all ingredients and toss together. Place in a Ziploc bag and marinade overnight.


Crispy Cilantro

  • 25 ea. resh cilantro leaves cleaned and dried
  • ¼ C AP Flour
  • 3T Rice Flour
  • 1 tsp. Corn Starch
  • ¼ tsp.  Baking Powder
  • salt and cayenne to taste
  • ½ cup Sparkling water

Separate the cilantro and reserve for later. Combine the dry ingredients and mix. Drizzle in the sparkling water till a consistency of thick pancake batter is achieved. Right before serving, heat a pot of vegetable oil to 350 degrees F. Dip each individual cilantro leaf into the batter and then drop into the hot oil. Cook for 30 seconds or till golden brown.

 

Edamame and Pea Shoot Salad

  • 1 C Edamame blanched and shelled
  • 1 container Pea shoots, cleaned and trimmed
  • 1 T Soy Sauce
  • 1 T Fresh Grated Ginger
  • ¼ C Rice Vinegar
  • 2 T Granulated Sugar
  • ¼ C Canola/Vegetable Oil

For the vinaigrette, combine all the ingredients and mix well. reserve for service.

 

Plating
Spoon the chilled avocado mousse onto the plate. place the sliced fish onto the mousse. Garnish the dish with the marinated mango, and crispy cilantro. Toss the Edamame and pea shoots with the vinaigrette and top the dish with the mixture.

 

Bon Appetite!