hamachi crudo.

with a few more days left in AAPI month, I want to submit this recipe as an AAPI appreciation post. If you didn't know asian cuisine is some of my most favorite foods to devour & I mean that in its entirety everything from Japanese, Chinese, Korean, Filipino, Thai - and the list just goes on. The flavors and the combination are usually similar and sometimes simple but they always hit all of my personal taste sensations. So, I would be remiss not to show gratitude and respect to the cultures! 💃🏼 humbly, I present to you an amazing rendition of my favorite starter in any notable Japanese restaurant, not to mention its a phenomenal summer seafood item that is completely feasible to make and enjoy at home.

for this recipe I kept it close to the vest making a mostly traditional recipe, only adding a little lemon zest for a bit of extra flare. there are many ways to make this dish so of course you should feel free to modify or use more or less of the flavors you prefer. It's insanely easy to execute but it's just simply delicious. this crudo can easily be added to the 'QFF' club, so that is what we will do, lol, this may be the fakest of the fanciest especially the way it is plated up, so make it today or for your next little gathering and fool em' all sis! 💁🏼‍♀️

hamachi crudo.

(serves 1-2)

grocery list

yellowtail - 3-4oz

sesame oil - 1 1/2tsp

soy sauce- 1/2TB

ponzu - 1/2TB

lemon - 1/2 zested, 1 juiced.

serrano pepper - 1/2 thinly sliced.

things I assume you have on hand.

sugar - 1/2TB

flaky salt - pinch

garnish

shallot - 1TB thinly sliced

cilantro - a few ripped pieces

method.

🌀freeze yellowtail 15-30 minutes prior to slicing.

🌀thinly slice & arrange fish in a decorative style on a serving plate/platter.

🌀in a small bowl combine oil, lemon juice, sugar & half of the shallots.

🌀drizzle oil mix, soy sauce, ponzu over fish then zest lemon over top and place a pepper slice on each piece of fish.

🌀sprinkle over the remaining shallots and pinch of flaky salt. garnish with a couple cilantro leaves. Serve & Enjoy!

feast & have fun!

- check out the reel for this recipe on IG, if you're like me and always need a visual!

- use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!

-share your experiences making this dish or suggestions in the comments!

xx.