Tomato miso relish

50gr fresh tomato, peeled 5gr roasted garlic 10ml lemon juice 5gr lemon, peeled 25gr red miso 10gr onion, finely chopped 80gr olive oil

Heat up olive oil in a sauce pan, add in garlic and chopped onion.

Add the tomato. Mix well for 15 minutes until all ingredients are well blended.

Add the rest of the ingredients. Cook over a slow fire and leave it for 20 minutes until all of the ingredients are soft and reach the texture of a relish.

Clean the Hamachi bone and deep fry it, remove and dry the excess oil. Season the Hamachi fillet with black pepper, salt and olive oil and then grill. After the fish is cooked, top the fish with tomato miso relish. Remove the fish and place the fillet of Hamachi on top of the fried bone. Garnish with black garlic, lemon gel, and pickled cherry tomato.