Seared Hamachi

By Marcus Samuelsson |

On Week 2 of The Taste, the theme for the challenge was “Under the Sea.” Growing up in Sweden, fish was  major part of my daily diet and the food culture.  I chose this recipe because it showcases both fish (hamachi) and seafood.  Tune in next week on The Taste for more recipes, and don’t forget to root for #TeamMarcus.


Cauliflower-Corn Puree

1 medium head cauliflower, roasted (20 oz)

1 ounce ginger, diced

1 can coconut milk (14 oz)

1½ cup vegetable stock

6 ounces roasted corn kernels

lime juice, to taste

salt, to taste

Miso Broth

1 cups water

2 cup clam juice

1 corn cob

3 oz shallot, sliced

2 cloves garlic

1 ½ tablespoon blonde miso

½ cup white wine

½ cup rice wine vinegar

3 inches of kelp (Macombo)

2 sprigs of thyme

1 bay leaf

Cauliflower stems are thinly shredded and pickled in:

2 tablespoon sugar

4 tablespoons olive oil

4 tablespoons rice wine vinegar

6 tablespoons water

2 clams, thinly sliced

zest of 1 lime

1 teaspoon yuzu

1 tablespoon white soy

Seared Hamachi

2 oz portions, Hamachi

1 tablespoon togarashi

1 teaspoon Aleppo

1 teaspoon tomato powder

2 teaspoons olive oil



For the Cauliflower-Corn Puree:

Place the cauliflower and the corn in a pot together with the ginger, coconut milk and vegetable stock. Bring to a boil, turn down the heat and let simmer for about 30 minutes. Strain off the liquid, place in a blender and blend until smooth.

For the Miso Broth:

Roast the dry ingredients, then in a pan slowly add the wet ingredients except for the miso and kelp. Bring to a boil and let boil for 5 minutes. Remove from heat, add in the miso and the kelp. Cover with plastic and let sit for 30 minutes. Remove the kelp and strain.

For preparing the Cauliflower stems:

Toss together the clams, lime zest, yuzu, and soy. Gently add in the pickled cauliflower stems.

For the Hamachi:

Mix the aleppo, togarashi and tomato powder together in a small bowl. Brush the fish with olive oil, then dust the Hamachi with spice mix and sear on one side. Plate over the cauliflower puree with the miso broth. Garnish with thinly sliced clams and stems salad and garnish with chives.