Hamachi Sashimi

This elegant Hamachi sashimi highlights fresh fish, paired with a zesty shiso ponzu sauce. Perfect as an appetizer or a light, sophisticated dish.

This recipe, and others like it, can be found in the article “This Iconic Hawaiian Restaurant Gets Reimagined with a New Chef.”

For the Shiso Ponzu

1 (2-inch) square kombu (dried kelp)

2 tbsp bonito flakes (shaved katsuobushi, also called hana-katsuo)

¼ cup water

½ cup shoyu (soy sauce)

¼ cup freshly squeezed lemon juice

¼ cup freshly squeezed lime juice

For the Sashimi

8 oz hamachi fillet (ahi will also work)

Shiso Ponzu (ingredients above; recipe at right)

¼ cup cup sweet onion (small dice) rinsed in warm water 3 times

1 ½ tsp minced and peeled fresh ginger

1 tbsp finely chopped fresh shiso (from 2 to 3 leaves)

Maldon or sea salt

extra-virgin olive oil (optional)

Make the Shiso Ponzu: Put the kombu and bonito flakes in a small bowl.

Heat ¼ cup of water until steaming but not boiling. Pour the hot water over the kombu and bonito flakes. Let steep for 15 minutes.

Add the shoyu, lemon juice, and lime juice. Mix gently and let the ponzu sit for 2 hours at room temperature.

Strain the ponzu through a fine-mesh sieve and discard the solids. Set aside.

To assemble: Cut the fillet straight down or at a straight angle into 10 to 16 slices, depending on thickness. Set aside in the refrigerator.

Mix the ponzu with onions, ginger, and shiso.

Transfer the sauce to a chilled plate with a lip or a shallow serving bowl, distributing the onions evenly.

Shingle the Hamachi slices on top.

Season with flaky salt and drizzle with olive oil if desired.

Serve immediately.