Hamachi (Yellowtail) Crudo Recipe Inspired by Chef David Chang

Inspired by the renowned Chef David Chang of Momofuku restaurants, Our twist on Hamachi (Yellowtail) Crudo, inspired by the renowned Chef David Chang, is perfect for anyone who loves a citrusy, salty flavor with a hint of spice. It's a dish that was served up at  Momofuku Noodle Bar several years ago, but we decided it was time we revived the Hamachi Crudo but this time with our own spin!

About Chef David Chang

Chef David Chang is a trailblazer in the culinary world, known for his innovative approach to modern Asian cuisine. Born in Virginia, Chang studied at International Culinary Center (previously known as the French Culinary Institute) and worked in prestigious kitchens in New York City and Tokyo. In 2004, he opened Momofuku Noodle Bar in New York City, quickly gaining acclaim for his bold flavors and inventive dishes. Chang has since expanded his Momofuku empire globally, authored cookbooks, and starred in the popular Netflix series "Ugly Delicious."

About Momofuku Noodle Bar

Momofuku Noodle Bar, the flagship restaurant of the Momofuku empire, opened its doors in 2004 in New York City’s East Village. It revolutionized the culinary scene with its innovative take on ramen and Asian cuisine. The restaurant is famous for its pork belly buns, creative noodle dishes, and an ever-changing menu that reflects Chef Chang's adventurous spirit. The success of Momofuku Noodle Bar led to the establishment of several other acclaimed Momofuku restaurants worldwide, each known for its unique and inventive culinary offerings.

Ingredients

• 200g Hamachi (yellowtail), sliced thin
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1 jalapeño, thinly sliced
• Fresh herbs (cilantro, mint, or shiso), chopped
• 1/4 cup soy sauce
• 1/4 cup yuzu juice (or lemon juice)
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 teaspoon chili oil
• Salt to taste

Instructions

1. Prepare the Ingredients
   Start by thinly slicing the hamachi and red onion. Dice the mango, avocado and slice the jalapeño thinly. Chop the fresh herbs of your choice and finely grate the ginger.
2. Make the Dressing
   In a small bowl, combine soy sauce, yuzu juice, olive oil, sesame oil, chili oil and grated ginger. Mix well to create a balanced dressing.
3. Assemble the Crudo
   Arrange the hamachi slices in a shallow bowl or plate. Scatter the diced avocado, sliced red onion, mango, and jalapeño over the hamachi. Drizzle the dressing generously over the top.
4. Garnish and Serve!
   Sprinkle the chopped herbs over the dish. Add a pinch of salt to taste. Serve immediately and enjoy the fresh, vibrant flavors of this Hamachi Crudo.

Conclusion

We hope you enjoy making our Hamachi (Yellowtail) Crudo recipe inspired by Chef David Chang! We love how this dish brings together fresh, vibrant flavors in a beautifully simple presentation that's extremely easy to make and doesn't require years of training to master.

Don't forget to try this recipe with your friends and family, and share your photo and tag us on Instagram (@rivieraseafoodclub) so we can see how your version turned out!