Lunch

Pan-Seared Hamachi with Yuzu Kosho Crust, Charred Bok Choy & Crispy Garlic Jus

Name: Pan-Seared Hamachi with Yuzu Kosho Crust, Charred Bok Choy & Crispy Garlic Jus
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 hamachi (yellowtail) fillets, 150 g each, sushi-grade, room temperature; 2 tbsp yuzu kosho (citrus-chili paste); 1 tbsp grapeseed oil; 4 heads baby bok choy, halved lengthwise; 1 tbsp sesame oil; Fleur de sel; 4 tbsp unsalted butter; 3 cloves garlic, sliced paper-thin on mandoline; 1 tbsp neutral oil for garlic; 2 tbsp dashi stock; 1 tsp mirin; ½ tsp white soy sauce; Microplane of yuzu zest; Toasted white sesame seeds

Pristine sushi-grade yellowtail fillets, dusted with a vibrant yuzu kosho crust and seared to a golden crust while staying buttery-rare within. Plated over charred baby bok choy glossed with sesame oil and topped with a refined brown butter jus infused with crispy fried garlic—a lunch that tastes like fine dining.

388cal per serving 2gprotein 10gcarbs 39gfat 25min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this