We've been experiencing some brutal heat here in Brooklyn so I wanted to make a recipe that required no heat what-so-ever, hence this gorgeous Hamachi Crudo. Another reason I wanted to do this dish is because some of you (like me!) are intimidated by making a raw fish dish so i though we'd tackle this together. We're going to cure this buttery hamachi in salt, sugar, coriander and Szechuan peppercorn rub, dress it with a bright citrusy yuzu and soy dressing, and top with some crunchy vegetables. This dish is refreshing and so very simple to make!

Ingredients:
8 oz sushi grade hamachi
1 1/2 TBS kosher salt (or 3 TBS table salt)
1 TBS sugar
1 tsp ground coriander
1 1/2 tsp crush szechuan peppercorns

2 TBS yuzu (substitute with lemon)
1 TBS light soy sauce
1/4 tsp sugar

daikon (or domestic) radish - sliced thin
red onion - sliced thin
serrano chili - sliced thin
cilantro
sesame seeds
flaky salt

Equipment:
very sharp knife
various bowls
serving dish

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