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!!!!
📖Recipe
Hamachi with Coconut Green Curry Vinaigrette
Ingredients
- 5 Tablespoons canola oil
- ½ white onion thinly sliced
- 1 garlic clove minced
- 2 tsp. green curry paste
- 1 stalk fresh lemongrass
- 1 14 oz. can unsweetened coconut milk
- 1 cup dry white wine such as a sauvignon blanc
- ¼ cup heavy cream
- 1 lime zested and juiced
- ½ teaspoon sea salt
- ½ tsp. red hawaiian salt optional
- 8 oz. fresh sushi grade hamachi or sushi grade ahi tuna
Instructions
- 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.
- 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 ½, about 20 minutes.
- Stir in the cream and remove from heat. Let cool about 15 minutes. Remove the lemongrass and discard.
- 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.
- Thinly slice the yellowtail and drizzle with sauce.
Fuji Mama says
This looks beyond fabulous!! My birthday is in January if you decide you want to make it for me... 😉
sippitysup 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
My Man's Belly 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.
marla {family fresh cooking} says
I adore hamachi! Have not had any for a few months and I need to change that! The green coconut curry sounds like a great sauce. xo
Kim 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]
Nancy says
Hi Kim..
Love Marche Moderne... one day we are going to have to go there!!! Glad you liked the photo!!
LimeCake says
I love hamachi! It's my favourite! This looks elegant and incredibly delicious!
Nancy says
I love it as well and have to say, I could easily make a meal of it... especially with this sauce!!
lisaiscooking says
This sounds fresh and lovely for any time of year! It looks beautiful on the plate as well.
naomi says
This sounds divine. I love the coconut green curry vinaigrette with it!
Nancy 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!!!
Acquired says
Great photo and sounds delicious.
Nancy says
Thank you so much for stopping by the Table!!
Kristina says
That looks absolutely delicious! While I love hamachi, this sauce would go so well on many proteins. Hmmm, prawns in my fridge right now.
Nancy says
This sauce would be amazing with prawns or fish... heck it is even good all by itself!!!
Priscilla - She's Cookin' says
This looks every bit as delicious as the hamachi at Marche Moderne! I'm inspired to use the green curry paste that's been sitting in my fridge.
Rich 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!
Nancy 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!!