Hamachi Crudo

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Ingredients

6 oz sushi-grade hamachi (actual recipe yields more than what’s plated on the video)
1 leek (the white part only)
Olive oil for frying
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 fresh orange juice
1 tbsp mirin
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
To make slicing your fish easier, place in the freezer for 15-20 minutes.
2
Slice your leeks thinly into matchsticks. Add the leeks to a sauce pan and cover with oil. Place them on the stove on medium-high for 1 minute and then lower to medium-low until the leeks are lightly golden. Watch closely because they burn quickly.
3
In a bowl, mix the soy sauce, yuzu, orange juice, mirin, rice vinegar, chili crisp and agave. Let it rest for a few minutes.
4
Take your fish out of the freezer and slice to desired thickness.
5
Strain the sauce onto a low bowl.
6
Arrange your fish into the sauce.
7
Top with each slice of fish with a Serrano slice, fried leeks and that is it!