Hamachi Crudo
Tomato-Sherry Vinaigrette, Sesame Seed, Maldon Salt
Chef Christian Truong of Si! Mon | Venice, CA
“This dish is fresh and cool: perfect for a hot summer day. The Sherry Vinegar from Spain vinaigrette is a perfect balance between being bold from the extra virgin olive oil and fish sauce, but also bright and acidic from the Sherry Vinegar from Spain and lemon zest. Enjoy this dish with a glass of sparkling natural wine!” — Chef Christian Truong
Adapted by StarChefs | October 2024 | Photo: Jakob Layman
INGREDIENTS
Sherry Vinaigrette:
2 tablespoons diced jalapeño, deseeded
1 tablespoon diced shallots
1 clove garlic, grated
½ tablespoon kosher salt
2 tablespoons Sherry Vinegar from Spain
¼ cup grated heirloom tomato
2 tablespoons extra virgin olive oil
1 tablespoon chopped parsley
1 teaspoon granulated sugar
1 teaspoon fish sauce
1 lemon, zested
To Assemble and Serve:
Sliced hamachi
Toasted sesame seeds
Grated heirloom tomatoes
Maldon salt
METHOD
For the Tomato-Sherry Vinaigrette:
In a mixing bowl, combine shallot, garlic, and jalapeños. Season with salt. Let sit 10 minutes at room temperature. Add Sherry Vinegar from Spain. Let sit 5 minutes at room temperature. Add remaining ingredients. Mix to combine and set aside.
To Assemble and Serve:
Arrange sliced fish on a serving plate. Pour desired amount Tomato-Sherry Vinaigrette over fish. Garnish with sesame seeds and grated tomato. Season with salt.
