Contestant Phil ‘Peachez’ Bolton's appetizer dish, as seen on Worst Cooks In America, Season 24.
Recipe courtesy of Cliff Crooks

Lightly Cured Hamachi with Cilantro, Peanut, Lime and Tamarind

Getting reviews...
  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: 4 servings
This hamachi crudo preparation is an interpretation of the flavors of Thailand. It hits all the notes of sweet, sour, heat, salt, fat and acid.



  1. Place the hamachi into a shallow dish and cover with the sugar. Rub the sugar all over the fish and pack it on tightly. Let it sit for 10 minutes. Wash the fish and pat dry. Repeat this process with the kosher salt, allowing it to sit for 10 minutes. Wash the fish again and pat dry.
  2. Add the water, tamarind, palm sugar and Thai chile to a small saucepan. Bring to a boil, then reduce by three-quarters until thickened, about 20 minutes. Add 1/4 cup of the oil and bring back to a boil for 1 to 2 minutes. Turn off the heat and allow to cool.
  3. To make the vinaigrette, combine the lime juice, the remaining 2 tablespoons oil and salt to taste in a small bowl and whisk to combine.
  4. Slice the hamachi into 1/2-inch-thick slices. Place 3 slices onto the bottom of each dish. Garnish each slice evenly with the crushed peanuts, salmon roe and sliced radish. Spoon some of the vinaigrette around the fish, followed by the tamarind sauce. Garnish with mint leaves, micro cilantro and flaky sea salt.