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Sauce
Pickeled Cilantro Slaw
Garnishes
In a small mixing bowl, add rice vinegar, sugar, filtered water, and a pinch of salt. Stir well until sugar and salt is dissolved. Thinly slice shallots and submerge in pickling liquid for 15 minutes
Wash cilantro, remove woodsy stems, and roughly chop. Combine cilantro and pickled shallots. Season with salt and pepper, then put aside
In a mixing bowl, combine yuzu juice, ponzu sauce, filtered water, sugar and salt. Smash garlic clove with knife and steep in the sauce
Thinly slice hamachi on a bias and arrange on a plate. Spoon over the dressing, and add pickled herb salad to the side. Garnish with thinly sliced Serrano, lemon zest, and flakey salt