On Hamachi and cherries
Japanese yellow tail, or Hamachi as it is called in Japan is one of my favorite fish to serve raw, It has a very buttery and luscious texture that holds up very well to acid and salt without loosing its natural flavor. The dish above is something i came up with early summer 2016. I paired the Hamachi with macerated cherries, cucumbers, Serrano peppers, crispy shallots, and lime. The recipe it self is super simple but what becomes difficult is the balancing act one plays with the salt and acid levels. I like to write recipes in grams but even with a precise recipe you have to adjust salt and acid here and there depending on your limes and cucumbers. In the end the recipe becomes less on how accurate the measurements are and more about the palate of the person making it. Enjoy cucumber liquid 400g cucumbers whole 10g ginger peeled 15g jalapeno ( seeded) 10g sugar 25g fresh lime juice salt as needed Blend everything in vitamin and strain though fine mesh china cap
