Uchi prepares smoked hamachi

AUSTIN (KXAN) - Uchi makes their smoked hamachi during Tasty Thursday.

Ingredients

• 1filet of hamachi (yellowtail)
• 1cup kosher salt
• 3 cup sugar
• 3-5 cinnamon sticks
• 1 Tbsp. cloves
• 1 Tbsp. juniper berries

Directions

1. Place sugar and salt in large mixing bowl
2. Combine cinnamon, cloves and juniper in a kitchen towel and crush with the back of a knife then put it in a spice grinder until finely grounded.
3. Add to salt and sugar and mix well.
4. To prepare the fish for smoking, you first cut the fish down the middle between the pin bones. Remove the rib cage for the belly side of the fish and place it in the sheet pan.
5. Trim all dark meat from the other half of the fish and add it to the sheet pan.
6. Pour a generous amount of the curing salt mixture over the fish and let cure covered in cooler for at least 2-3 hours.
7. Before smoking remove excess salt/sugar mix from the fish, but be sure to leave a little on the surface. This will help the smoke hang on to the fish and also adds nice flavor.
8. To smoke, first fill a half pan with ice and place the fish on top of the ice.
9. Place the half pan inside a deep hotel pan and add apple wood chips to on side of the pan and cover with another hotel pan.
10. Place the pan on the stove making sure that only the side with the wood is exposed to the heat.
11. Smoke on high for 7 minutes before removing from heat and let smoke for additional 3 minutes.
12. Remove from smoker and let chill before serving.

Machi Cure

Serves one

• Serves 1
• 2 oz. smoked yellowtail
• 1/2 Asian pear
• 2 oz. mixture of golden raisins, marcona almonds and pine nuts
• 1tsp white soy
• 1/2 oz. thinly sliced Tokyo green onion and mixed micro greens
• 1 tsp. orange infused oil
• 1/2 clove garlic
• sliced yellow into small bite sized pieces
• mix all ingredients in bowl and place on plate. Garnish with micro greens.