dishes

Hamachi Con Tomate

A refreshing summer dish of sushi-grade hamachi layered over yuzu-seasoned grated tomato with kosho oil garnish.

see recipe below
Close-up of hamachi sashimi on grated tomato, topped with yuzu kosho and a drizzle of yuzu avocado oil, bottle of yuzu oil beside the plate

Ingredients

Serves 2

Base:

  • 1–2 tbsp YUZUCO x Westbourne Yuzu Avocado Oil
  • 1 tsp YUZUCO Yuzu Juice
  • 1–2 high quality tomatoes
  • salt

Fish:

  • ½ lb sushi-grade hamachi (or choice of sushi-grade fish)

Garnish:

  • 1 tsp YUZUCO Yuzu Kosho
  • 1 tbsp YUZUCO x Westbourne Yuzu Avocado Oil

Instructions

Step 1
Grate your tomatoes and strain over a fine mesh sieve to remove excess liquid.
Step 2
Season the grated tomatoes with yuzu avocado oil, yuzu juice, and salt to taste.
Step 3
Mix yuzu kosho with avocado oil in a small bowl for the garnish.
Step 4
Spread the seasoned grated tomatoes onto a chilled plate.
Step 5
Slice hamachi into thin slices and layer over the tomatoes.
Step 6
Top each slice with a small dollop of the kosho-oil mixture.
Step 7
Finish with a generous drizzle of yuzu avocado oil.

In this recipe

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Top-down view of YUZUCO yuzu kosho pouch being squeezed onto soft-boiled eggs and asparagus on a white plate
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