from Chef Mike Potowski of Benjy’s – Houston, TX
Yield: 4 Servings
House-cured Hamachi:
1/2 pound kombu kelp
Zest of 2 lemons
Zest of 2 limes
Zest of 2 oranges
1/2 cup sea salt
2 tablespoons sugar
1 jalapeno, minced
1 bunch cilantro
1 bunch flat leaf parsley
1 pound hamachi, skin on
Citrus Dressing:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
1/4 cup mirin
1/4 cup white soy sauce
To Assemble and Serve:
1/2 cup Ruby Red grapefruit supremes
1 ounce wasabi greens
4 tablespoons fruity olive oil
Sea salt
For the House-Cured Hamachi:
Put the kombu in warm water for 2 minutes. Remove and pat dry. Mix all the citrus zests with the salt, sugar, and jalapeno. Rub the hamachi with the salt mixture thoroughly. Lay the kombu out on a large piece of plastic wrap and top with the cilantro and parsley. Put the hamachi on the herbs and wrap the kombu around it tightly with the plastic wrap. Wrap again with another piece of plastic wrap. Put the hamachi in the cooler for at least 24 hours. Remove the hamachi from the kombu wrap and rinse under cold water. Pat dry and put in the cooler for at least 2 more hours.
For the Citrus Dressing:
Combine the orange juice, lemon juice, mirin, and white soy sauce in a bowl, and whisk thoroughly.
To Assemble and Serve:
Remove the skin and veins from the cured hamachi. Slice the hamachi across the grain to desired thickness. Plate the hamachi and season lightly with salt. Top with grapefruit supremes, wasabi greens, olive oil, sea salt, and 2 tablespoons of Citrus Dressing.