Episode 302: Under the Sea: Tristen's Cured Hamachi with Clam Confit and Shrimp Tempura Crumble

By Aaron Welsh | Dec 11th, 2014

Challenge: Under the Sea

Dish: Tristen's Cured Hamachi with Clam Confit and Shrimp Tempura Crumble


6 oz hamachi
2 oz sea salt
1 oz brown sugar
3 oz togarashi
5 oz clam juice/shrimp stock
2 oz vermouth
1 oz leek, thinly sliced
½ oz ginger, sliced
1 ½ sheet gel, bloomed
1 ea preserved lemon
1 ea shishito pepper, very thinly sliced
1 oz rice vinegar
1 oz mirin
½ oz white soy
2 oz dried shrimp
1 oz togarashi
½ oz sea salt


Mix salt, sugar and togarashi.

Cover fish and cure for 20 min.

In olive oil, sweat scallops, leeks, and ginger white vermouth.

Reduce wine and add clams, shrimp shells and stock. Reduce by half and season with salt and yuzu. Have gel softened and add. Strain liquid and add clams and preserved lemon. Let sit.

Add shishito pepper slices to white soy, mirin and vinegar and let sit.

Dry shrimp out in oven and blend in grinder.

Add togarashi and sea salt.


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