Wednesday, December 28, 2016

Farallon: Wild Hamachi Sashimi with Coconut-Green Curry Vinaigrette and Ginger

I just happened to have some leftover hamachi in my freezer.  Because I just happened to have to buy a metric crap ton of it in order to make a recipe.  Because apparently only restaurants want sushi-grade hamachi.  So being the budget conscious consumer that I am (*cough cough* not *cough cough*), I figured I should probably find another use for the remaining hamachi.  After scouring the internet intensely for 20 minutes, I came across this recipe.  Now, it's certainly not something that is going to make me drop another $30-ish to make again, but I think it made admirable use of the leftover fish in my freezer.  Plus, it just looks super fancy for guests.

Wild Hamachi Sashimi with Coconut-Green Curry Vinaigrette and Ginger
From Chef Mark Franz of Farallon restaurant, as seen on Epicurious, June 2007

Coconut–green curry vinaigrette:
¼ cup plus 1 tablespoon extra-virgin olive oil
½ white onion, very thinly sliced
1 garlic clove, minced
1 tablespoon Thai green curry paste
1 stalk fresh lemongrass, root ends trimmed, 1 or 2 tough outer leaves discarded from stalk, and roughly chopped
1 (13½-ounce) can unsweetened coconut milk
1 cup white wine, preferably Sauvignon Blanc
¼ cup heavy cream
2 tablespoons freshly squeezed lime juice (from 1 medium lime)
½ teaspoon sea salt

Fried ginger:
1 cup vegetable oil
2 (2-inch) pieces fresh ginger (about 1 ounce total), peeled and very thinly sliced
¼ teaspoon sea salt
Scant ⅛ teaspoon freshly ground black pepper

8 ounces fresh sushi-grade hamachi from a reputable fishmonger, well-chilled and very thinly sliced

Make coconut curry vinaigrette:
In large skillet over low heat, heat 1 tablespoon olive oil until hot but not smoking. Add onion and sauté until translucent and softened, about 8 minutes. Add garlic, curry paste, and lemongrass and continue cooking, uncovered, until aromatic, about 5 minutes. Add coconut milk and wine, increase heat to moderately high, and bring to boil. Reduce heat to moderate and simmer, stirring occasionally, until reduced by half, about 20 minutes. Stir in heavy cream, remove from heat, and let cool about 10 minutes. Using slotted spoon, remove lemongrass and discard. Transfer mixture to blender, add lime juice, and pulse until smooth, about 30 seconds (use caution when blending hot liquids). With motor on low, add remaining ¼ cup olive oil in slow, steady stream and process until fully incorporated. Stir in salt and set aside.

Fry ginger:
In heavy medium saucepan over moderately high heat, heat vegetable oil to 300°F. Fry ginger, stirring occasionally, until light golden brown, about 5 minutes. Using slotted spoon, transfer ginger to paper towels to drain. Sprinkle with salt and pepper.

To serve:
Divide hamachi evenly among 8 chilled plates. Drizzle ¼ cup vinaigrette over and around fish, sprinkle with fried ginger, and serve.

Makes 8 servings

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