Caffeinated hamachi

Preserving the hamachi in a dry brine of salt and coffee gives it an incredibly rich flavour. The fish takes on all the layers of the coffee aroma. The fattiness of the fish ensures the aromas are kept nicely balanced.

Creation by Eelke Plasmeijer & Ray Adriansyah, Locavore, Ubud, Indonesia.

Makes 1 fillet.