Hamachi with Coconut Green Curry Vinaigrette
An incredibly delicious and incredibly easy appetizer!!!
Servings: 4
Calories: 353kcal
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.
Notes
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.
Nutrition
Calories: 353kcal | Carbohydrates: 5g | Protein: 13g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 561mg | Potassium: 242mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1845IU | Vitamin C: 6.1mg | Calcium: 32mg | Iron: 1mg