Japanese hamachi with cucumber salad and shiro miso vinaigrette recipe webhero2 0368 « back to recipes

Japanese Hamachi with Cucumber Salad and Shiro Miso Vinaigrette

With its buttery, rich flavor profile and smooth texture, Japanese Hamachi (yellowtail) is a favorite fish to pair with Jordan Chardonnay. Marinating the fish in a cure of verbena, lemon thyme and Kaffir lime leaves allows this appetizer recipe to complement the citrus notes of our Chardonnay, while the fat content of the fish balances perfectly with the wine’s bright acidity.

Ingredients

  • 1 pound Hamachi fillet (loin only) 

  • 1 Japanese cucumber, thinly sliced

  • 3 Tbsp almond slices, toasted 

  • ½ cup fresh corn, blanched 

  • ¼ cup Nasturtium blossoms 

  • 2 Tbsp fennel fronds, torn 

  • 1 tsp citrus zest, dried (Yuzu, if available)

  • 3 Tbsp Shiro Miso vinaigrette 

  • Salt and pepper to taste

For the citrus cure

  • 1¼ cup kosher salt

  • 3 Tbsp Demerara sugar 

  • 2 Tbsp lemon verbena, roughly chopped 

  • 1 Tbsp lemon thyme 

  • 4 tsp coriander, toasted and crushed 

  • 4 Kaffir lime leaves, thinly sliced 

  • 1 lemon, thinly sliced

For the vinaigrette 

  • 1 Tbsp Shiro Miso 

  • 3 Tbsp Yuzu juice

  • 3 Tbsp Champagne vinegar 

  • ¼ cup seasoned rice wine vinegar 

  • 1 tsp Shiso Fumi Furikake (rice seasoning)

  • 1 tsp Yuzu zest (lemon may be substituted) 

  • 3 ounces grapeseed oil 

  • 1 Tbsp sesame oil 

  • 1 ounce Jordan Extra Virgin Olive Oil

  • 1 tsp white soy sauce

Ingredients

  • 1 pound Hamachi fillet (loin only) 

  • 1 Japanese cucumber, thinly sliced

  • 3 Tbsp almond slices, toasted 

  • ½ cup fresh corn, blanched 

  • ¼ cup Nasturtium blossoms 

  • 2 Tbsp fennel fronds, torn 

  • 1 tsp citrus zest, dried (Yuzu, if available)

  • 3 Tbsp Shiro Miso vinaigrette 

  • Salt and pepper to taste

For the citrus cure

  • 1¼ cup kosher salt

  • 3 Tbsp Demerara sugar 

  • 2 Tbsp lemon verbena, roughly chopped 

  • 1 Tbsp lemon thyme 

  • 4 tsp coriander, toasted and crushed 

  • 4 Kaffir lime leaves, thinly sliced 

  • 1 lemon, thinly sliced

For the vinaigrette 

  • 1 Tbsp Shiro Miso 

  • 3 Tbsp Yuzu juice

  • 3 Tbsp Champagne vinegar 

  • ¼ cup seasoned rice wine vinegar 

  • 1 tsp Shiso Fumi Furikake (rice seasoning)

  • 1 tsp Yuzu zest (lemon may be substituted) 

  • 3 ounces grapeseed oil 

  • 1 Tbsp sesame oil 

  • 1 ounce Jordan Extra Virgin Olive Oil

  • 1 tsp white soy sauce

Instructions

serves 6-12

Combine all citrus cure ingredients in a small, non-reactive bowl. Line a small baking pan with plastic wrap and spoon half the mixture in the bottom. Lay the Hamachi fillet over the cure and cover with the remaining cure mixture. Fold the remaining plastic wrap over the fish and refrigerate for 45 minutes to cure. Remove the Hamachi from the refrigerator and rinse the fillet under cold running water, blot dry with paper towels, brush with olive oil and set aside. 

To prepare the vinaigrette, combine all ingredients except the oils and soy sauce in a blender and pulse to combine. With the motor slowly running, add oils to emulsify. Check the seasoning and add soy sauce to taste; reserve. This vinaigrette can be placed in tightly sealed container and stored in the refrigerator for up to one week. 

To plate, slice the Hamachi as thinly as possible. Divide between six plates and dress with a few drops of vinaigrette on each. In a small bowl, combine the cucumber, almond slices, corn, blossoms, fennel fronds, and citrus zest and toss gently with three tablespoons of the vinaigrette. Mound the small salads over the fish and serve immediately.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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