Mark Hannon, chef at Quince in Evanston, grew up working in his father's seafood restaurant in New York. A graduate of the Scottsdale Culinary Institute, Mark worked for the acclaimed Michael's Restaurant in Scottsdale and alongside celebrity chef Michelle Bernstein at a four-star restaurant. Mark mixes the exotic with the local in this sushi-style dish.
Makes 4 servings
Ingredients
8 ounces Hamachi, sliced (can substitute with mahi mahi)
20 cilantro leaves, chopped
1 lemon cucumber, sliced
¼ head napa cabbage
1 ounce kimchee base (can be found at an Asian grocery store)
1 carrot, julienne
½ zucchini, julienne
4 ounces rice wine vinegar
2 ounces sesame oil
2 ounces soy sauce
2 ounces yuzu juice
2 ounces blended oil
Directions
Combine cabbage, carrots, zucchini, kim chee base, sesame oil, soy sauce, half of the cilantro, and rice wine vinegar. Marinate for at least 20 minutes.
For the vinaigrette
Combine yuzu juice and blended oil and remaining cilantro. (Yuzu is a Japanese citrus fruit. Lime juice can be substituted.)
Take a small portion of kim chee and place on the plate. Lay one slice of lemon cucumber on top, followed by the hamachi. Spoon a small amount of the yuzu vinaigrette over the top.