Tartare of Yellowtail Hamachi

12 oz hamachi cut into ¼” dice
1 Tavocado peeled into ¼” dice
1 T green onion thinly slice
1 tsp black sesame seeds
¼ cup soya
Salt and pepper to taste

For the soya:
½ cup soy sauce
½ cup sesame oil
¼ cup lemon juice (fresh)

For the pickled cucumber:
½ English cucumbers thinly sliced 1/8” thick
2 cups seasoned rice wine vinegar

For the wasabi:
3 T wasabi
3 T water

Garnish: Taro Chips

Method: Set oven to 350°

For the cucumbers, pour the rice wine vinegar over the cucumbers and let sit for 4 hours in refrigerator.

For the soya, mix all ingredients well.

For the hamachi, mix all the ingredients well and season with salt and pepper, and add soya mixture.

To plate, place cucumbers on a plate, place a ring mold on top of the cucumber, place hamachi mixture in the ring mold. Place taro chip in hamachi mixture. Remove the ring mold. Place wasabi paste on the plate. Remove ring mold.

Prepared for Your Day by Chef Michael Kramer of McCrady's.
2 Unity Alley
Charleston, SC 29401
843.577.0025