Name: Hamachi with Chile-Citrus Sorbet and Mango
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: Kosher salt; 2 teaspoons extra virgin olive oil, plus more for garnish; 1 medium mango, preferably Champagne, cut into ¼-inch dice; 10 ounces hamachi, the belly of sushi-grade yellowtail, cut into ¼-inch dice; ½ fresh red finger chile, chopped; ¼ cup sugar; 2 tablespoons elderflower syrup; ¼ cup plus 2 tablespoons fresh lemon juice; 1 teaspoon fleur de sel; 2 tablespoons torn fresh mint leaves

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Hamachi, the fatty belly of yellowtail, has a smooth, rich sweetness incomparable to any other cut of sushi. It’s great on its own, but I like it even better when topped with this sweet and spicy sorbet. The contrast between the tender fish and crunchy ice is amazing. And the lemon really brings out the freshness of the fish.

The best place to find hamachi is a good sushi restaurant. You can ask the sushi chef for the cut you need or just get a few orders of hamachi