Hamachi with Basil Oil

1: Add Fresno chilis to a small bowl and cover with apple cider vinegar. Allow peppers to pickle for at least one to two hours.

2: Bring 4 quarts of water to a boil. Fill a large bowl with ice and water to create an ice bath.

3: Add basil to boiling water for 15 seconds until slightly wilted. Quickly strain from water and transfer to ice bath immediately to stop the basil from cooking.

4: Allow basil to cool, then strain off ice water, gently pat dry to remove excess water and transfer to a blender.

5: Add olive oil to the blender and blend until smooth and bright green. Strain through a sieve to remove pulp and transfer into a bottle or storage container.

6: To plate, spread hamachi on serving dish in a single layer.

7: Pour ponzu over fish, then drizzle with basil oil.

8: Add a single pickled piece of cilantro and a chili to each piece of fish, then top with micro greens and lemon zest.