Hamachi crudo with mango, avocado and spicy sprout salad recipe

Ingredients

• 1 medium mango (about 8 ounces), sliced away from the pit in halves, then peeled and thinly sliced lengthwise into at least a dozen thin spears
• ¼ cup plus 2 tablespoons (3 ounces) water
• ¼ cup plus 2 tablespoons granulated sugar
• 2 tablespoons (1 ounce) champagne vinegar

• 1 tablespoon rice vinegar
• 1 tablespoon champagne vinegar
• 1½ teaspoons sriracha, sambal oelek, or other Asian red chile sauce
• 1 tablespoon minced shallots
• ¼ cup plus 2 tablespoons (3 ounces) walnut oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground white pepper
• Pinch of granulated sugar
• ¾ pound super-fresh sashimi- or sushi-grade hamachi (yellowtail) fillet, trimmed of any bloody spots, in one more-or-less rectangular piece

• 1 ripe medium avocado, preferably Hass, peeled and cut lengthwise into eight wedges
• ½ cup radish sprouts, amaranth sprouts, or other tender sprouts
• 4 long mild radishes, such as French Breakfast radishes, thinly sliced lengthwise
• Fresh mint leaves or fresh tiny shiso leaves

To Prepare the Pickled Mango
1. Slide the mango slices side-by-side into a zipper-lock plastic bag, 1-quart-size or larger.
2. In a small bowl, stir together the water, sugar, and vinegar, and pour the pickling mixture into the bag.
3. Flatten the mango slices into a single layer as you seal the bag. Refrigerate for about 1 hour before combining with the other ingredients.
To Prepare the Vinaigrette
4. Whisk together in a small bowl the two vinegars, sriracha, and shallots. Continue whisking as you drizzle in the oil to make an emulsion. Add salt, pepper, and sugar and whisk again. Reserve at room temperature.
5. Cut the hamachi across the grain on the diagonal very thinly (about ⅛ of an inch thick). This slicing will give the fish the most tender texture and lots of surface area. Aim for 20 slices about 2 x 3 inches.
Put it all together
6. Place 5 thin slices of hamachi around the center of each of 4 plates like spokes. If you have rectangular plates, arrange the fish slices down the length. Arrange 2 slices of avocado toward the center. Then tuck in mango slices, which I like to curl around my finger before placing them on the plate, to give some height to the presentation. If you’re rolling your eyes at that, like my staff does at times, simply lay them more or less equally over and around the fish.
7. Scatter with sprouts and radish slices, and tuck in herb leaves here and there. Take the time to make it look artful but don’t stress over making it ultra-composed. Drizzle portions of the vinaigrette dressing around each plate and serve.