Mark Hannon, chef at Quince in Evanston, grew up working in his father's seafood restaurant in New York. A graduate of the Scottsdale Culinary Institute, Mark worked for the acclaimed Michael's Restaurant in Scottsdale and alongside celebrity chef Michelle Bernstein at a four-star restaurant. Mark mixes the exotic with the local in this sushi-style dish.
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Hamachi with Lemon Cucumber |
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Ingredients 8 ounces Hamachi, sliced (can substitute with mahi mahi) 20 cilantro leaves, chopped 1 lemon cucumber, sliced ¼ head napa cabbage 1 ounce kimchee base (can be found at an Asian grocery store) 1 carrot, julienne ½ zucchini, julienne 4 ounces rice wine vinegar 2 ounces sesame oil 2 ounces soy sauce 2 ounces yuzu juice 2 ounces blended oil |
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Directions Combine cabbage, carrots, zucchini, kim chee base, sesame oil, soy sauce, half of the cilantro, and rice wine vinegar. Marinate for at least 20 minutes. For the vinaigrette: Combine yuzu juice and blended oil and remaining cilantro. (Yuzu is a Japanese citrus fruit. Lime juice can be substituted.) Take a small portion of kim chee and place on the plate. Lay one slice of lemon cucumber on top, followed by the hamachi. Spoon a small amount of the yuzu vinaigrette over the top. |