Chef Fernando Arevalo served the Japanese Hamachi as a raw fish dish with tomato jelly, paprika, olive powder, avocado mousse. and rice crisp.
The Hamachi or Japanese amberjack used in this dish was killed with a process called Ike Jime. This Japanese fish killing technique is currently the most advanced in the world followed by fish anesthetics advances in Australia and New Zealand. It is not only the most humane way to dispatch the fish but provides the best texture.
Chef Fernando allowed the fresh flavours of the Hamachi to shine in this dish as every morsel delivered a sweet marbled fat flavour that was almost lightly buttery.
The wafer-thin rice crisp provided a light crunch before melting on the tongue and delivering the flavour of housemade Dhukka spice. It delivered hints of contrasting spice and salt that were the perfect accompaniment to the Hamachi.
The Japanese Hamachi and Rice Crisp is available at Artemis Grill located on the rooftop of CapitaGreen. This restaurant and bar is best known for its Mediterranean-styled and sustainable food accompanied by panoramic views of the Singapore CBD.