Michelin Cooking: Hamachi Tiradito At Home!

hamachi

🥗Healthier: snapper

💰Cheaper: tilapia

Snapper is a lean fish with similar texture, while tilapia is more affordable.

Add 2 g of citric acid to the bottom of a juicer.

Juice green apples to get 500 ml of juice.

In a blender, combine 500 ml of water with 10 g of xanthan gum, blending on low and then high for 30 seconds until thickened.

If available, use a vacuum chamber to clarify the sauce, then strain through a fine mesh sieve.

In a bowl, mix 500 ml of green apple juice with 30 to 50 g of sugar, a pinch of kosher salt, and 10 g of fig leaf oil. Whisk until combined.

Add a few drops of spirulina extract for color and mix until desired consistency is achieved.

In a saucepan, combine 200 g of sugar and 120 g of water, bringing it to a boil with 2 tablespoons of garam masala.

Add 30 g of coriander seeds to the boiling mixture and cook for 5 to 6 minutes until thick.

Strain the seeds and fry them at 350°F (177°C) for 2 to 3 minutes until golden brown.

Lay the fried seeds on a Silpat and dehydrate in the oven at 170°F for a few minutes, then let them sit for 10 minutes and crack them apart.

Coat fresh hamachi fillet with garam masala and slice it.

Shingle sliced green apples in between the hamachi slices.

Drizzle the green apple sauce over the hamachi and garnish with lime zest, lemon drop chilies, mint, and nersium leaf.

Finish with puffed candy coriander seeds and a few drops of spirulina extract.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens