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Holiday Series: Truffled Yuzu Hamachi Crudo…repeat after me CRUDOS 👏🏻 ARE 👏🏻 A 👏🏻 YEAR ROUND 👏🏻 FOOD. Honestly though, I love serving them when I’m hosting or having holiday parties. I’m going to show you exactly how to make this dish with all my tips and tricks and you will be a professional Crudo Chef in no time! Crudo recipes are also always a show stopper and super easy to make ahead.
Why You’ll Love Hamachi Crudo
The star ⭐️ of this crudo recipe is the sauce. A sauce can make or break the entire recipe and this one is AMAZING. I like mine with a little heat. To do this I use the most delicious truffled chili crisps, then add yuzu and mirin for acidity, agave for balance and soy sauce to tie it all together. All of these elements are the perfect base for your silky Hamachi and crispy leeks. You’re going to love 🫶 it!
How To Prepare Hamachi Crudo
🔥 Slice your leeks thinly into matchsticks. Add to a sauce pan and cover with oil. Place them on the stove on medium high heat for 1 minute and then lower to medium low, frying until lightly golden. Make sure you watch the leeks closely because they burn quick.
🥣 Mix the soy sauce, yuzu, orange, mirin, rice vinegar, truffled chili crisp and agave. Then, let it rest for a few minutes for the flavors to marinate.
🔪 Slice your fish. (You can place your fish in the freezer for 15-20 minutes to make the slicing easier)
🍽️ Strain the sauce onto a low bowl and then arrange your fish.
🌶️ Top your Hamachi Crudo with thinly sliced Serrano and your crispy fried leeks.
🫶 And that is it, subscribe for more!
Substitutions for Hamachi Crudo
- You can replace the hamachi with tuna or salmon. You can even mix and match which is always beautiful.
- If you don’t have truffled chili crisp, you can either just use regular chili crisp or salsa macha. If you happen to have truffle oil you can always add that to the sauce but start very small. Truffle oil is strong and a little goes a long way so be careful!
Variations for Hamachi Crudo
- Nutty Variation: You can toast up some sesame seeds or crushed hazelnuts for a nutty and crunchy pop.
- Colorful Variation: For a beautiful pop of green in this crudo recipe, micro greens go great on top.
🔥Chef Nadia’s Tip🔥
- The leeks can be fried 4-8 hours ahead of time. Store in an airtight container.
- The sauce can be made the day before.
- Always use sushi grade fish, and this recipe works with tuna and salmon as well!
- Placing the fish in the freezer for 15-20 minutes will help you slice it easier.
- You can pre slice the fish and store in in a plate covered with plastic wrap. I recommend doing this no more than 2 hours ahead.
- Serranos can be pre-sliced.
- If you don’t have truffled chili crisp, you can add a bit of truffle oil to some regular chili crisp or salsa macha but start very small. Truffle oil is strong.
- Clean your leeks real well, they can be super dirty. They naturally have some vertical lines, use them as a guide to cut your matchsticks.
Recipes that Pair with Hamachi Crudo
Common Questions
I really love the Momofuku Black Truffle Chili Crunch by David Chang.
You can make earlier in the day. If you want to do it a day ahead, I would hold off on the yuzu and add it the day of, but everything else is good to be made the day before.
Hamachi Crudo
Equipment
- 1 sauce pan
- 1 good knife
Ingredients
- 6 oz sushi grade hamachi, actual recipe yields more than what’s plated on the video
- 3 tbsp soy sauce, you can add 1 more tbsp if you want it saltier
- 1 fresh yuzu, squeezed or 1 tbsp yuzu juice
- 1 tbsp mirin
- 1 tbsp fresh orange juice
- 2½ tsp rice vinegar
- ½ tbsp truffled chili crisp, adjust the chili crisps if you want it more or less spicy
- ¼ tsp agave syrup
- 1 serrano, sliced, one per fish
- 1 leek, the white part only
- Olive oil for frying
Instructions
- To make slicing your fish easier, place in the freezer for 15-20 minutes.
- Slice your leeks thinly into matchsticks. Add to a sauce pan and cover with oil. Place them on the stove on medium high for 1 minute and lower to medium low until lightly golden. Watch closely because they burn quick.
- Mix the soy sauce, yuzu, orange, mirin, rice vinegar, chili crisp and agave. Let it rest for a few minutes.
- Slice your fish.
- Strain the sauce onto a low bowl.
- Arrange your fish.
- Top with Serrano, fried leeks and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
