Clean the bloodline and any extra sinew from the hamachi fillet
. Set aside.
In a bowl, whisk
together the sriracha and sesame oil. Stir in the fish sauce
. Taste and check for heat; if too spicy, add fish sauce and sesame oil in small increments.
Remove half of the sriracha mixture to another bowl and mix in sake and cilantro
. Add the hamachi, cover and let marinate in the refrigerator for at least 3 or 4 hours and up to 1 day.
Using a mortar and pestle
or spice grinder
, grind the sesame seeds and sea salt
into a uniform powder. Set aside.
When the hamachi has cured, cut it into clean 1/8-inch slices and arrange on 4 to 6 small plates. Drizzle
some of the reserved sriracha mixture over the fish and sprinkle the ground sesame seed
mixture around the plate. Garnish
with pickled ginger and chives
. Serve cold.