JJ's Asian Fusion and Sushi Bar

(Serves 4)

JJ's miso hamachi with mango and baby arugula salad, combines the best ingredients of Asian cooking with those of nouveau American cuisine to evoke a medley of flavors. The rich meaty texture of hamachi (yellowtail), a fish traditionally used in Japanese cuisine, is complemented by the hot bite of the fresh jalapeño pepper. The tropical mango and the quintessential modern salad green arugula are crunchy, sweet, and salubrious. This recipe is a great jump-start for a meal or enjoy as a light lunch. This dish has to marinate for 8 hours so make sure you prepare ahead.

Ingredients:
16 oz skinless hamachi fillet
2 whole mango,
shredded 1 lb baby arugula salad
Marinade:
1 cup mirin (sweet sake)
1 cup chardonnay wine
3 tsp light miso (shiro-miso)
½ cup sugar

Dressing:
1 cup yuzu
1 onion
½ cup light Kikkoman soy sauce
3 garlic cloves
1 tbsp dijon mustard
1 tbsp extra virgin olive oil
1 green jalapeño, chopped
Salt and pepper to taste

Method:  Mix the marinate ingredients, well. Add hamachi and refrigerate for at least 8 hours. Heat pan to medium heat with olive oil. Place hamachi in pan. Cook until hamachi is light brown. Let fish cool, and then slice in strips. Combine all the dressing ingredients and blend. Mix salad greens with mango, drizzle dressing over the salad and place sliced hamachi on top. For a more dramatic presentation, plate as in photo, using a banana leaf under the fish and with salad place either on the side or as pictured in a small glass.