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Hamachi in Ocean Broth Recipe

Inman Social’s

Hamachi in Ocean Broth

Unexpected Ingredients

Unexpected Ingredients: Seawater

Photography by Rich Smith

Hamachi in ocean broth

Sometimes, it takes an ingredient you never saw coming to make a dish truly unforgettable. An unexpected ingredient, whether a hint of sweetness or a savory surprise, can take a plate from familiar to anything but ordinary. Here, a local restaurant proves that a little creativity can go a long way.

Chef Wesley True

“This dish was inspired by a cook that I worked with from Trinidad. He said in their country, they would get snapper, cook it on top of the fire, and then dump it in seawater before eating, so I took this idea and refined it.”

Chef Wesley True

Inman Social’s Hamachi in Ocean Broth

Wesley True

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Course dinner

Cuisine Japanese

Servings 1 Serving

Ingredients

1 log of wood
1 qt. water
2.5 oz. salt
1 oz. kombu
0.25 oz. bonito
1 lb. yellowtail or other fish salmon is a great option
1 lemon

Instructions

Set log of wood on fire.
Combine water and salt in a pot to make seawater. Add in kombu and bring to a boil. Add bonito and turn off heat.
Extinguish fire on log and place your choice of fish directly on log for about 30 seconds to 1 minute on each side. Make sure the middle of the fish stays raw.
Take fish off the log, slice thinly, and then place in seawater.
Take fish out, squeeze lemon on it, and enjoy.

Keyword Fish, seawater, smoked fish

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Hamachi in Ocean Broth Recipe