Hamachi Crudo

Pickle Brine:--
2 tsp sweet chilli sauce
2 tsp fish sauce
1 tbsp sugar
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
½ tsp yuzu kosho (Japanese citrus chilli paste)
Juice of ½ lime
½ tsp SIDS CRAZY LEMON
Quick-Pickled Vegetables:--
½ red onion
½ Lebanese cucumber
½ jalapeño pepper
Hamachi Dressing:--
1 tbsp sweet chilli sauce
1 tbsp fish sauce
5½ tsp of ponzu
2 tbsp water
2 tsp sugar
1 clove garlic
3 tbsp rice bran oil
Hamachi:--
250 g sashimi-grade yellowtail kingfish (hamachi)
⅛ tsp SIDS SALT & PEPPER to taste
Toppings:--
1 tbsp of crushed fried garlic chips
1 tbsp of chopped coriander
1 slice lime

In a medium bowl, add the sweet chilli sauce, fish sauce, sugar, SIDS LOW SUGAR RASPBERRY VINEGAR, and yuzu kosho (Japanese citrus chilli paste) for the pickle brine. Then, add SIDS CRAZY LEMON and the juice of ½ lime into the bowl then mix well together.
Cut red onion lengthwise into very thin slices. You can also use a mandolin slicer. Tip: I learned from the chef that when you start slicing the onion from the edge, slice it at an angle so the first few slices do not have thick edges.
Cut cucumber in half lengthwise. Using a spoon, remove and discard the cucumber seeds. Then, cut the cucumber lengthwise into very thin slabs and then thin julienned strips.
Cut jalapeño pepper lengthwise into very thin slabs and then thin julienned strips. You may want to wear a glove for this step to avoid irritation to your skin and eyes. Tip: For less heat, first quarter the pepper lengthwise and remove the ribs and seeds before cutting it into strips.
Add the three vegetables you‘ve just cut to the pickle brine in the bowl. Then, toss the vegetables in the sauce to coat them well. Set the vegetables aside while you prepare the rest of the ingredients. Tip: You can make this ahead of time; prepare and refrigerate up to 24 hours in advance.
To Prepare the Hamachi and Dressing
Gather ½ lb sashimi-grade yellowtail (hamachi) and dressing ingredients.
Hamachi Crudo Ingredients-step by step-2
In a small bowl, add 1 Tbsp sweet chili sauce, 1 Tbsp fish sauce, 1 Tbsp non-oil aojiso dressing (or ponzu substitute), 5 tsp ponzu, 2 Tbsp water, 2 tsp sugar, 1 clove garlic, and 3 Tbsp neutral-flavoured oil for the hamachi dressing and whisk all together.
If your sashimi-grade hamachi fillet has skin, remove it (see this video). Using a sharp knife, cut the fillet against the grain into thin slices ¼ inch (6 mm) thick.
To Plate and Serve
Gather all the ingredients for the toppings.
Hamachi Crudo Ingredients-step by step-3
Lay the hamachi slices, overlapping them slightly on one corner, across a serving plate. Lightly sprinkle the hamachi with ⅛ tsp Diamond Crystal kosher salt. This draws out moisture from the fish, which results in more concentrated flavours. Spoon some of the hamachi dressing on the centre of each slice, leaving some parts of the sashimi undressed with the sauce.
Sprinkle 1 Tbsp of crushed fried garlic chips on top of the hamachi slices. If using the golden mustard (optional), add a small dollop of Golden Mustard to each slice. Mound a spoonful of the pickled vegetables on top of the hamachi at the centre of the plate. Finally, garnish with 1 Tbsp of chopped coriander and 1 slice lime. The Hamachi Crudo is ready to serve.
To Store
Store any leftover pickled vegetables and hamachi dressing in separate containers. Refrigerate the vegetables for up to 1–2 days and the dressing for up to 3–4 days. It‘s best to consume raw yellowtail as soon as possible while it‘s fresh; if you have any leftover, use it in other recipes like Yellowtail Roll (Negihama Maki), Mosaic Sushi, or Miso-Marinated Hamachi Bowl.
Inspired by Chef Takeo Moriyama.