Hamachi Crudo with Ponzu

Pickle brine

• 2 tsp sweet chili sauce
• 2 tsp fish sauce
• 1 tbsp sugar
• 1 tbsp rice vinegar
• juice of 1/2 lime

Quick‑pickled vegetables

• 1/2 red onion, thinly sliced
• 1/2 cucumber, thinly sliced
• 1/2 jalapeño, thinly sliced

Hamachi dressing

• 1 tbsp sweet chili sauce
• 1 tbsp fish sauce
• 1 tbsp ponzu
• 2 tbsp water
• 2 tsp sugar
• 1 clove garlic, minced
• 3 tbsp neutral oil

Hamachi

• 225 g sashimi‑grade yellowtail, thinly sliced
• a pinch of kosher or sea salt

Toppings

• 1 tbsp crushed fried garlic chips (or finely chopped fried garlic)
• 1 tbsp chopped cilantro
• Lime wedges to serve