Hamachi Crudo with grilled pineapple
At The Electric Jane, which opened this month in Nashville, chef Ryan Costanza combines Japanese and Indonesian flavor elements in this dish in a style he associates with California cuisine — rustic and simple.
He cures yellowtail in kombu seaweed, slices it thin and plates it with persimmon vinegar, white soy sauce, shiro dashi and lemon. That’s topped with a condiment he makes of grilled pineapple and roasted peanuts. He finishes the dish with a coconut vinaigrette (coconut milk mixed with yuzu and a little brown rice sugar) mixed with lemongrass and coriander oil and garnishes it with a little Thai basil.
Price: $19