Ok.. I know, this Hamachi with Coconut Green Curry Vinaigrette 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 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 Hamachi with Coconut Green Curry Vinaigrette 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!!!!
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)
- 8 oz. fresh sushi grade hamachi or sushi grade ahi tuna
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.