Name: Lightly Cured Hamachi with Cilantro, Peanut, Lime and Tamarind
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 1/4 pounds hamachi, skin off; 1 cup granulated sugar; 1 cup kosher salt, plus more for seasoning; 3 cups water; 1/4 cup tamarind paste; 2 tablespoons palm sugar; 1 dried Thai chile, halved; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons lime juice; 2 tablespoons crushed roasted peanuts; 2 ounces salmon roe; 3 radishes, thinly sliced on a mandoline; Mint leaves, sliced into a chiffonade, for garnish; Micro cilantro, for garnish; Flaky sea salt, for garnish

Directions

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.
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.
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.
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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Lightly Cured Hamachi with Cilantro, Peanut, Lime and Tamarind

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