Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 1 tablespoon gluten-free tamari, 1 tablespoon mirin, 1 tablespoon tamarind paste, 1 teaspoon freshly grated ginger, and 1 teaspoon rice vinegar until well combined to create the glaze.

2. 2

   Pat dry 2 (6-ounce) hamachi fillets thoroughly with paper towels and lightly season both sides with 0.5 teaspoon salt.

3. 3

   Heat 1 tablespoon sesame oil in a large non-stick skillet over medium-high heat until shimmering.

4. 4

   Carefully place the hamachi fillets skin-side down into the hot skillet and pan-sear for 3 to 4 minutes until the skin is crispy and golden.

5. 5

   Flip the fillets, reduce heat to medium, add the prepared tamarind glaze to the pan, and cook for another 2 to 3 minutes, basting the fish with the glaze until it thickens slightly and the fish is cooked through.

6. 6

   While the fish cooks, prepare 1 cup shredded daikon radish and thinly slice 6 shiso leaves.

7. 7

   Transfer the glazed hamachi fillets to serving plates, drizzling any remaining glaze from the pan over the fish.

8. 8

   Serve immediately with the shredded daikon radish, garnished with thinly sliced shiso leaves and 1 teaspoon toasted sesame seeds.