Delicious recipe collection


  • Olive Yellowtail 60g
  • sunny lettuce 2
  • Cut lemon 1/4
  • Mini Tomato 2 individual

Parsley oil

  • parsley 5g
  • EX virgin oil 25 tsp
  • Pure olive oil 25 tsp


  1. Cut the hamachi into 15g slices, lightly salt and leave for 5 minutes.

  2. Unscrew the parsley and put it in a mixer with oil. (Parsley oil)

  3. Cut the cherry tomatoes into 4 equal parts, and also cut the lemon into 1/8.

  4. Put the hamachi in a small bowl and wrap it with parsley oil.

  5. Decorate the plate with sunny lettuce and serve with hamachi, tomato and lemon.

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