SmokyThis Hamachi Cure is full of contrasts, like many of Srisamer’s creations. It’s made with house-smoked yellowtail jack with orange oil, Asian pear, salt, pepper, garlic, and yucca root chips. Raw fish and raisins seem like strange bedfellows, but they have excellent chemistry. The sweetness from the raisins is distinct next to the mild smoky fish, and the crunchy yucca root adds texture, creating a rustic dish.
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Spicy The Thai chili in the Hamachi Supreme (yellowtail, orange, ponzu, Thai chili, and tobiko) is not for the faint of heart. The citrus brightens the dish and mellows the spice, but not by too much. The heat creeps in and has a strong kick.
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SweetSrisamer likes using fruit in his dishes (it’s found in all three of these dishes featured here). In the Tuna and Goat Cheese he uses Fuji apple with ponzu (citrus and soy sauce) and olive oil. The tangy goat cheese and meaty tuna make the dish seem more like an Asian-inspired charcuterie board than sashimi. Eat everything at once to get the full effect of the flavors.
