Hamachi Sashimi
Herb-Citrus Salad
and Yuzu Granita
Serves 4
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1 lb sushi grade Hamachi, cut into 20 thin slices
1 each blood orange, meyer lemon, lime, orange, and grapefruit
mixed herbs
(basil, cilantro, mint, parsley, chervil, chives), cleaned whole leaves
Citrus Dressing (recipe follows)
Yuzu Granita (recipe follows)
Segment citrus and reserve juice. Prepare the dressing. Arrange 5 sliced of
fish per plate in a circle, season with salt and pepper to taste. Mix herbs
with citrus segments, half the dressing, and salt and pepper to taste. Place
salad in center of each plate. Drizzle remaining dressing over fish. Scrape
granita with fork, and place on top of salad.
Citrus Dressing
3 Tbsp reserved juice of citrus
½ Tbsp soy sauce
4 Tbsp extra virgin olive oil
½ tsp minced shallots
salt & pepper
Combine all ingredients.
Yuzu Granita
½ c yuzu juice (available
in Asian markets)
1½ c water
½ c sugar
Boil water and sugar just to melt sugar.
Chill in ice bath. Add yuzu juice,
and pour into flat container. Stir
every 30 minutes to form large ice
crystals,
until frozen.
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Yuzu was one fruit we were hoping
to get to know better during Battle
Citrus. Originating in East Asia,
it is believed to be a hybrid of
the sour mandarin and Ichang lemon.
The resultant blend has a tart flavor
closely resembling that of the grapefruit,
with Mandarin orange overtones. Rarely
eaten as a fruit, it is known for
its characteristically strong scent
and is prized for its aromatic zest
and juice—making it the perfect
granita to pair with Kazali’s
superfresh hamachi.
Other memorable meetings with the yuzu
were the Panko-crusted Cayucos Abalone
with Yuzu Beurre Blanc prepared by
Shawn Washburn, and, at Villa Creek,
the Day Boat Scallop and Yuzu Ginger
Ceviche.
Chef Budi Kazali
Ballard
Inn & Restaurant
2436 Baseline Ave., Ballard
(805) 688-7770
www.ballardinn.com
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