6oz – Sushi Grade Hamachi (or mild fish), sashimi cut
4oz – Soy Sauce
4oz – Yuzu Juice
2oz – H20
10g – Toasted Sesame Oil
10g – Coriander Seeds (toasted)
2 – Shallots (minced)
5g – Gochugaru (Korean red pepper flakes)
6oz – Champagne Vinegar
12oz – Olive Oil
3oz – honey
2 Sprigs – Cilantro (chopped)
Salt & Pepper to taste
2 – Red Thai Chiles (chopped small)
2 – Green Jalapeños (sliced and rinsed in cold water)
2 Stems – Cilantro (picked)
Fried Shallots (for toppers)
Flakey Sea Salt (for toppers)
Combine wet ingredients and mix. Place fish slices into brine for 20-30 minutes. No longer.
Toast Coriander seeds in pan and crush with knife.
Mix vinaigrette ingredients together, let sit for at least 20 minutes
Remove fish from brine, pat dry & place on cold plate
Spoon over a little bit of the brine, and drizzle a little good olive oil over the fish as well. Add garnish ingredients & enjoy.