Weekly Recipe: Seasonal Hamachi Serrano by Chef Daniel Kim of Ten Homakase

The top toques and foodies of the Hamptons share their recipes for a delicious holiday. From savory snacks to family favorites, read on for the dish of the season.

WHERE TEN HOMAKASE

WHO CHEF DANIEL KIM

Seasonal Hamachi Serrano

*Serves 2

Ingredients

• 98 grams citrus soy (50 grams soy sauce, 20 grams of freshly squeezed yuzu juice, 28 grams mirin)
• Insider tip: Freshly squeezed enhances the flavor profiles of this dish more than concentrate, although concentrate is less expensive.
• 6-7 oz. sashimi-grade yellowtail loin
• 1 serrano pepper
• 8 droplets of extra-virgin olive oil (droplet per piece)

Method

Citrus Soy

1. Combine by whisking, slight simmer.

2. To make it more tart, add more yuzu; to make it sweeter, add sugar.

Yellowtail

1. Cut into roughly sashimi-slice-sized pieces of 8 (2 inches in length, 1 inch wide, ¼ inch thick).

2. Allocate 4 slices per plate.

Serrano Pepper

1. Deseed the serrano pepper and cut into 8 thin rings.

2. Leave in a bowl of cold water for more than 15 minutes to get the extra heat out.

To plate

1. In a flat dish, drizzle the citrus soy over the fish with one droplet of olive oil and one serrano pepper ring per fish slice.