Ingredients

• 12–16 ounces hamachi (Japanese yellowtail) fillet, or tuna

• 2–3 cups extra virgin olive oil

• 8 cloves garlic, unpeeled and crushed

• 3 sprigs rosemary

• 1 teaspoon coarsely ground black pepper

• 2 cups shiitake mushrooms, sliced ¼ inch thick

• 2 Tablespoons vegetable oil

• Kosher salt, to taste

• Togarashi spice, to taste

• 2 red bell peppers, juiced

• 1–2 teaspoons balsamic vinegar

• 1 teaspoon soy sauce

• chives, cut into 1-inch lengths, for garnish

Instructions

Prepare the Fish

Slice the hamachi into pieces about ½ inch thick and 2 inches long. Set aside in the refrigerator until ready to cook.

Prepare the Poaching Oil

Place the olive oil in an induction-capable pan with deep sides that can easily hold the oil, seasonings, and fish. Add the garlic, rosemary, and black pepper, and heat slowly over simmering water until the oil reaches about 125–135°F. Set the induction element to heat setting 3 at the start.

If you are using a gas burner, place the oil in a vessel that can be set over a pot of simmering water, such as a double boiler or a bowl that fits snugly on top of a pot. Heat gently so the oil reaches the desired temperature and does not overheat.

Cook the Mushrooms

While the oil is heating, heat a large skillet over high heat. When hot, add the vegetable oil and then the mushrooms. Cook the mushrooms, stirring frequently, until they are lightly browned and soft. Season the mushrooms with Kosher salt and togarashi, then set aside in a warm place.

Make the Red Pepper Reduction

Combine the red pepper juice, balsamic vinegar, and soy sauce, and reduce over low heat until only about ½ cup remains.

Poach the Hamachi

Gently slide the hamachi into the oil and cook until just cooked through, about 6–9 minutes. On the induction element, you may need to reduce the power slightly to maintain the temperature.

Serve

Spoon some of the mushrooms onto a plate and top with the fish. Spoon some of the red pepper reduction around the plate and garnish with the chives.