Amberjack Yuzu Gomaae カンパチゆずGomaae

How to make Amberjack Yuzu Gomaae Recipe - When persimmons are in season, they add beautiful color to your tabletop. Make sure you choose a persimmon that isn’t too ripe, as you want the shell to be hard enough to hold its shape.

MAKES 1 SERVING

Ingredients:
1 firm persimmon
2¾ ounces (80 grams) amberjack
2-inch piece celery, thinly sliced, plus more for garnish
2 teaspoons fresh ginger, thinly sliced
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon yuzu juice
¼ teaspoon sesame oil
1 teaspoon sesame seeds
Grated red radish, for garnish
Grated cucumber, for garnish
Fresh mint leaves, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Slice the top of the persimmon and then hollow out the insides, leaving a thick peel (Fig. a).

2. Slice the bottom of the persimmon to flatten it (Fig. b).

3. Slice the amberjack into 6 even pieces (Fig. c).

4. In a small mixing bowl, combine the celery and ginger. Add cold water to cover and let it sit for about 10 minutes.

5. Drain off the water and then transfer the celery and ginger to a dry bowl. Add the amberjack, soy sauce, rice vinegar, yuzu juice and sesame oil. Mix well (Fig. d).

6. Transfer the mixture to the persimmon and top with sesame seeds.

7. Place the persimmon on a serving dish and garnish with grated radish, grated cucumber, and mint leaves. Serve with wasabi, gari and soy sauce.

Amberjack Yuzu Gomaae カンパチゆずGomaae