Marinated Hamachi Recipe - Great British Chefs

Hamachi with red dulse, olive oil and soy

Starter
challenging
4
1 hour 30 minutes, plus 2 hours to freeze the mooli and overnight for the sorbet

PT1H30M

PT2H

Phil Fanning celebrates the flavours and ingredients of Japanese cuisine in this adventurous dish, combining hamachi (also known as Japanese Amberjack) with braised seaweed, soy and mirin dressing and a sorbet of miso and dashi. The chef recommends a garnish of olive oil caviar in this marinated hamachi sushi recipe, which can be bought online or made with spherification equipment.

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Ingredients

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Metric

Imperial

Marinated hamachi

200g of hamachi fillet
1g of ginger, microplaned
45g of soy sauce
3g of tahini
2g of sesame seeds

Dashi

30g of kombu, dried
30g of miso paste, red
100g of dried shiitake mushrooms
2.6kg water

Sorbet

1.2kg dashi
8g of gellan gum type F
90g of yuzu juice
28g of soya lecithin
16g of sugar
86g of miso paste
50g of beetroot juice
60g of trimoline

Braised red dulse

200g of red dulse, fresh, prepped
50g of vegetable oil
50g of soy sauce
4g of star anise
7g of ginger

Soy and mirin dressing

50g of rice wine vinegar
45g of soy sauce
sesame oil to taste
50g of mirin

To serve

spring onions, green, finely sliced
shiso cress leaves
damson flowers
olive oil caviar, to plate

Iced mooli spaghetti

1 mooli

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Hand blender
Sous vide equipment
Japanese noodle mandolin slicer
Microplane

To prepare the dashi, bring the water to the boil in a medium sized saucepan, add the remaining ingredients and mix well. Remove from the heat and allow to infuse for 30 minutes

3g of miso paste, red
10g of dried shiitake mushrooms
260g of water
15g of kombu, dried

Remove the kombu sheets and pass the liquid through a fine sieve, squeezing to extract all of the juices from the mushrooms. Discard the aromatics and allow the dashi to cool

For the sorbet, mix the soy lecithin with the sugar, gellan, miso and trimoline. Add to the cold dashi and mix well

2.8g of soya lecithin
6g of gellan gum type F
1.6g of sugar
1.2kg dashi
60g of trimoline
86g of miso paste

Bring the mix to the boil in a large saucepan and cook out for 5 minutes with a lid on over a medium heat, stirring frequently

Remove from the heat, pour into a cold, flat tray and chill. Once cold, add the remaining ingredients and blitz with a hand blender until smooth. Pass through muslin cloth and continue to cool

50g of beetroot juice
90g of yuzu juice

To finish the sorbet, if you have a Pacojet, then freeze in a Paco container and spin twice. Otherwise, leave overnight in the fridge, then churn in a traditional ice cream maker. Store in the freezer until required

For the iced mooli spaghetti, run the mooli through a Japanese vegetable turner and keep in the freezer for at least 2 hours, or until ready to plate

1 mooli

To prepare the red dulse, wash well and trim off any undesirable pieces. Place in a vacuum bag with all of the remaining ingredients. Remove the air, seal and cook for 25 minutes at 80°C until tender. Remove and allow to cool

200g of red dulse, fresh, prepped
16g of vegetable oil
13g of soy sauce
1g of star anise
1.6g of ginger

To marinate the hamachi, mix together all of the marinade ingredients. Roll the fillet of hamachi in the marinade and leave in the fridge for 1 hour

1g of ginger, microplaned
45g of soy sauce
3g of tahini
2g of sesame seeds
200g of hamachi fillet

For the soy and mirin dressing, mix together all of the ingredients with a hand blender. Set aside until ready to serve

50g of rice wine vinegar
45g of soy sauce
sesame oil to taste
50g of mirin

To finish the dish, slice 2 generous pieces of hamachi fillet and drizzle with fresh yuzu juice. Arrange onto plates and garnish with the red dulse, spring onion, iced mooli spaghetti, shiso cress, damson blossom, a spoonful of miso sorbet and a few spots of the soy and mirin dressing. Finish with olive oil caviar and serve immediately

spring onions, green, finely sliced
shiso cress leaves
damson flowers
olive oil caviar, to plate

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Phil Fanning

Phil Fanning remains one of the brightest, most interesting chefs of the British food scene, creating beautiful, intricate plates of food at the magnificent Paris House in Woburn Abbey.