recipe 
yields
Serves 4
4 ounces sushi grade Hamachi, sliced
2 tablespoons ginger, minced
3 tablespoons garlic, minced
1 shallot, minced
¼ cup habanero pepper
¾ cup sugar
½ cup vinegar
1 16 ounce can coconut milk
2 ounces smoked trout roe
2 tablespoons fresh lime juice
A pinch of Maldon sea salt
Ingredients
steps
- To make the habanero vinaigrette, place ginger, shallots, garlic, and habanero in a blender with coconut milk and vinegar.
- Blend till it’s smooth and can pass through a filter. Season with sugar, salt, and pepper (and add more vinegar if desired).
- To plate, place hamachi slices on plate and season with Maldon salt and lime juice.
- Add smoked trout roe over the top and place the habanero vinaigrette next to hamachi.
- Mix everything together and bon appétit!
Date Published: 06.11.25
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Recipe by
Harold Villarosa of OKO in Austin -
Contributing City
Austin
