Hamachi with Coconut Green Curry Vinaigrette

Hamachi with  Coconut Green Curry Vinaigrette

(Adapted from Mark Franz, Farallon Restaurant)

Coconut Green Curry Vinaigrette

• 1/4 cup plus 1 Tbsp. canola oil
• 1/2 white onion, thinly sliced
• 1 garlic clove, minced
• 2 tsp. green curry paste
• 1 stalk fresh lemongrass – trim ends and remove rough outer leaves and chop
• 1 14 oz. can unsweetened coconut milk
• 1 cup dry white wine (such as a sauvignon blanc)
• 1/4 cup heavy cream
• zest and juice of 1 lime
• 1/2 tsp sea salt
• 1/2 tsp. red hawaiian salt (optional)
• Hamachi
• 8 oz. fresh sushi grade hamachi or sushi grade ahi tuna

Directions:

1.Heat 1 Tbsp. of canola oil in a medium skillet over medium high heat until oil is hot. Add onion and saute until soft and translucent – about 8 minutes. If starting to brown, reduce heat.

2. Add the garlic, curry paste and lemongrass and continue to cook for about 5 minutes. Add the coconut milk and the wine, scraping the bottom of the pan. Bring to a boil and reduce heat to a simmer and cook until reduced by 1/2, about 20 minutes.

3. Stir in the cream and remove from heat. Let cool about 15 minutes. Remove the lemongrass and discard.

4. Transfer mixture to a blender and blend. Add 2 Tbsp. lime juice and blend until smooth, about 1 more minute. On low speed, add remaining canola oil in a slow, steady stream and process until combined. Taste and adjust seasonings.

Vinaigrette can be made 1 day ahead – cover and refrigerate

To serve – thinly slice hamachi and overlap slices on a small plate. Drizzle vinaigrette over fish and garnish with lime zest and red hawaiian salt.

Note: I used scallop shells to serve the hamachi. To steady the shells, pour a few tablespoons of salt on a small plate and place the shell on top.