This is one of the signature dishes at Allen and Delancey in New York. Hamachi is amberjack fish, also known as yellowtail. It is pink-fleshed and a standout in sushi making. This recipe is easy to prepare, but getting hamachi can be difficult. Ask at good fish stores or substitute tuna.

Pickling liquid:

¾ cup water

½ cup white-wine vinegar

½ cup sugar

1 whole star anise

10 coriander seeds

4 black peppercorns

1 cup shaved fennel

2 small shallots, thinly sliced into rings (about ½ cup)

Dressing:

1 ruby grapefruit

¼ cup grapefruit juice

Lime salt:

1 teaspoon grated lime rind

1 tablespoon fleur de sel

Mirin dressing:

3 tablespoons olive oil

2 teaspoons mirin

1 teaspoon grated ginger

Hamachi:

1 500-gram (1 pound) hamachi filet, cleaned

4 mint sprigs, torn

Place water, white-wine vinegar, sugar, star anise, coriander seeds and black peppercorns in a pot. Bring to a simmer over medium heat. Turn heat to low and simmer for 5 minutes. Let cool until infused with spices.

Add fennel and shallots to pickling liquid. Bring pot to a boil over high heat. Remove from heat and set aside to cool. Marinate until ready to use.

Use a knife to cut off all rind and pith from grapefruit. Cut into segments and place fruit into a small pot. Add grapefruit juice and bring to a boil over high heat. Remove from heat and let cool in a bowl. Shake bowl carefully but vigorously - the segments will naturally break down into individual "beads."

Combine grated lime rind and fleur de sel to make lime salt. Rub between your fingers to infuse flavours. Cover and reserve.

Whisk together olive oil, mirin and ginger. Reserve.

Thinly slice hamachi against the grain and arrange on four chilled plates. Drain a little of the pickled vegetables and dot over fish. Season lightly with reserved lime salt and sprinkle with torn mint leaves.

Stir ¼ cup grapefruit "beads" into dressing. Mix thoroughly and spoon over fish. Serve immediately. Serves 6.