Hawaiian Amberjack Crudo

Chef Kevin Tien, Himitsu

Ingredients

• Red onion (julienned)

• Peanuts (crushed)
• Thai chilis (sliced thin)
• Cilantro (picked)
• Sashimi quality amberjack
• Yellow squash
• Salt
• Sugar
• Coconut milk
• Ginger juice
• Lime juice
• Brown sugar

Recipe

Coconut Milk Sauce Recipe

• 14 oz coconut milk
• 2 oz ginger juice
• 4 tbs brown sugar
• 8 oz lime juice

Combine all ingredients until thouroughly mixed and sugar is dissolved

Cured Yellow Squash Recipe

• 1 yellow squash
• 2 tbs Salt
• 2 tbs Sugar

Slice squash into coins/disk about the thickness of a quarter. Toss squash slices with sugar and salt
and let sit for 30 minutes. After 30 minutes drain and discard excess liquid from squash and chill
cured squash

Plating Instructions

Pour 4 oz coconut sauce into a bowl. Place 10 slices of cured squash in the bottom of the bowl. Slice
hawaiian amberjack into sashimi slices, 5-7 slices is enough. Top the amberjack with juienned red onion
slices, crushed peanuts, sliced thai chilis, and cilantro. Finish with a drizzle of olive oil.