Roher Hamachi Scheiben auf einem weißen Teller mit Kapern, Kumquats und einem Yuzu-Calamansi Dressing

Hamachi sashimi with capers and kumquats

20 minutes

Leicht

3 people

Fruity, fresh, and ready in just a few minutes—this sashimi brings out the delicate, buttery flavor of our hamachi. Particularly sophisticated and visually appealing. The fruity notes of kumquats or other citrus fruits meet the salty depth of capers, accompanied by an elegant dressing of yuzu ponzu and calamansi balsamic vinegar. A dish that is perfect for special occasions or as a modern start to a meal – and surprisingly easy to make.

Ingredients

250 g hamachi loin
Small jar of capers, drained
12 kumquats (alternatively: orange slices, physalis, or kiwi pieces)
25 ml yuzu ponzu
40 ml calamansi balm (alternatively: white balsamic vinegar with a dash of lemon juice)
2 tbsp extra virgin olive oil
1 tsp salt flakes
Freshly ground pepper
Fresh cress for garnishing

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also in the kitchen. This recipe is written by him.

Preparation

Allow the sashimi-grade hamachi loin to thaw properly – overnight in the refrigerator or, better yet, according to our defrosting instructions.
The thicker loins are particularly suitable for this dish. Cut them into even, approximately 5 mm thick slices using a long, very sharp knife. The fish can still be slightly frozen—this makes it easier to cut precisely. Then arrange the slices side by side on a plate.
Cut the 12 kumquats into thin slices and arrange them on top of the hamachi slices. Alternatively, small pieces of orange, kiwi, or physalis also work well.
Arrange the drained capers decoratively between the fish slices.
Mix 25 ml of yuzu ponzu, 40 ml of calamansi balsamic vinegar, and 2 tablespoons of olive oil in a small bowl. Season to taste with freshly ground pepper. Drizzle the dressing over and around the fish. Garnish with a little fresh cress, sprinkle with salt flakes, and serve immediately.

Tip: If you like to experiment, you can also play around with other fruity ingredients, such as blood orange, mango, or pickled ginger. Instead of calamansi balsamic vinegar, you can also use a mild white balsamic vinegar with a little lemon juice. And if you don't have any yuzu ponzu to hand, soy sauce with fresh lemon juice is also a good substitute.