Chef Lee's Hamachi Sashimi with Avocado, Papaya, and Wasabi Oil Served at Eden South Beach

Categories: Recipes
Hamachi Sashimi RZ.jpg
Chef Christopher Lee, executive chef at Eden South Beach, has been kind enough to share the recipe for Eden's Hamachi Sashimi with us. We promise we only had to twist his arm a little bit during our interview the other day.

This refreshing and light course is perfect to impress dinner guests or to serve for a small get together. Of course, you can be selfish and indulge on your own while watching your favorite awards ceremony, but we discourage that kind of mindless self-indulgence (not really).

Chef Lee says, "My goal in creating this dish was to highlight the super fresh, slightly fatty hamachi with a balance of strong flavors. With each bite you get sweet, salty, and accents of spice."

Eden's Hamachi Sashimi
Serves 10

40 slices of Hamachi, very thin, all skin and bloodline removed
40 slices of ripe avocado, very thin

1 cup Sweet Papaya Salsa:
2 cups sweet papaya, minced
2 tbsp sweated shallot minced
1 tbsp sweated ginger minced
1/2 cup yellow pepper minced
3 tb sliced chives
2 oz soy oil
TT Salt and Pepper

Combine all the ingredients in a bowl and mix well.

1 cup Yuzu Soy Dressing:
2 oz yuzu juice
1 oz lime juice
2 oz soy sauce
1 cup water
Pinch sugar
Salt to taste

Combine all the ingredients in a bowl and mix well.

A drizzle around each dish of Wasabi Oil (can be purchased at any Asian specialty store)
2 heads frisee (pick the yellow parts only and wash thoroughly and reserve in cold water until serving)
3 tb finely sliced chives
Sea salt to garnish

Plating: Alternate layers of fish and avocado slices (4-5 slices of each). Spoon a line of Papaya Salsa along the top. Spoon Yuzu Soy over fish. Garnish with picked frisee and a sprinkle of chives. Add some sea salt to garnish.

Follow Short Order on Facebook and Twitter @Short_Order.

Location Info

Eden South Beach - CLOSED

210 23rd St., Miami Beach, FL

Category: Restaurant

Sponsor Content

My Voice Nation Help

Now Trending

From the Vault