Japanese Hamachi Crudo: A Recipe by Chef Neal Fraser

This simple recipe from Chef Neal Fraser of Redbird lets the star ingredient, fresh Japanese hamachi, shine. A chef's favorite, buri is an adult, fully grown amberjack or yellowtail. Hamachi is the same fish, but younger and often sustainably farmed. The favorite way to enjoy it is thinly sliced into a crudo, where the rich taste and texture of the fish shine best.

Ingredients for 4 people

• 6 oz (170 g) sushi-grade Japanese Hamachi (yellowtail), very fresh
• 1 medium heirloom tomato, finely diced
• 1 celery heart, thinly sliced
• A few leaves opal basil (or substitute regular basil)
• 2–3 Tbsp high-quality extra virgin olive oil
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• Optional: lemon zest or a squeeze of fresh lemon juice for brightness

How to make Japanese Hamachi Crudo

1. Slice the fish. Using a sharp knife, slice the Japanese hamachi into thin sashimi-style pieces and arrange evenly on a well-chilled plate or platter.
2. Add the vegetables. Scatter the diced heirloom tomato over the fish, followed by the sliced celery heart for crispness and freshness.
3. Add basil and oil. Tear the opal basil leaves into small pieces and distribute over the dish. Drizzle generously with olive oil. Season lightly with flaky sea salt and freshly ground black pepper.
4. Finish and serve. For added brightness, top with a hint of lemon zest or a squeeze of lemon juice, if desired. Serve immediately as an elegant appetizer.