Hamachi “Off the Bone”

Instead of throwing the bone away, use it for plating. Hamachi or amberjack is widely available in Indonesia. Seasalt sourced the fish from a local supplier who is known for its line-caught fishing practices. The taste of the fish is light; suitable for sashimi.

Serves 1 Prep time 10 minutes Cook time 15 minutes

120g Hamachi fillet 50g tomato miso relish 20g pickled cherry tomato 5g smoked salt 1pc burnt lime 10g lemon gel 10g black garlic 5g black pepper Hamachi fish bone 5g sea salt 10g olive oil