Hamachi with Coconut Green Curry Vinaigrette

Ok.. I know, this isn’t a typical “fall dish”  – but after gorging myself on all things “fall” I needed a  break.  Recently, I received a rice cooker from Zojirushi the to play with and so my thoughts took a bit of turn – and pointed directly towards the east.  I  started thinking about asian inspired dishes – and with a dinner parties looming on the horizon “menu development mania”took over.  So this week, I’ve  got an Asian inspired menu to share with you!!!

Every so often, I come across a recipe that I know is going to work – I know exactly how it’s going to taste and I know that I am going to love it – this is one of those recipes. It’s is a perfect first course for an asian inspired meal and would work equally well as an  hors d’oeuvres  or even as an amuse bouche. All the components can be made in advance so that all you need to do is dress the hamachi with the vinaigrette and serve … and wait for the accolades!!!!

[print_this]

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.

[/print_this]

Comments

  1. says

    You could also try this beautiful creation with Kona kampachi. It’s a very sustainable yellowtail from Hawaii and will be available again starting in November. Yea! GREG

  2. says

    Love love love hamachi! This green curry sauce sounds like a fantastic topping too. I just bought a whole yellowtail, so I think the next time I make it I’m going to use this curry sauce to dress it up.

  3. says

    Nancy, you’re right. This does look delicious!! Marche Moderne in Costa Mesa once served a hamachi appetizer with coconut milk and some other things. I was never to duplicate it exactly, but this dish reminds me of it. :) Beautiful!

    [K]

    • says

      I have to say, this dish does rock!! And speaking of “rocking” wait till you see what I am posting later in the week – your posts on cheesecakes truly inspired me!!!

  4. says

    This looks amazing! It would definitely be going out on a limb for me, as I rarely, if ever, have the confidence make Asian-inspired dishes, but I may have to give this a shot. It looks too good to pass up!

    • says

      Hi Rich!!

      This dish would be a great start on preparing Asian inspired dishes – it is quite easy and the results are truly delicious!! Thanks so much for stopping by the Table!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>