Wild Hamachi Sashimi with Coconut-Green Curry Vinaigrette and Ginger

Name: Wild Hamachi Sashimi with Coconut-Green Curry Vinaigrette and Ginger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 0 teaspoons freshly ground black pepper; 4 inches fresh ginger (about 1 ounce total), peeled and very thinly sliced; 1 garlic clove, minced; 59 milliliters heavy cream; 1 stalk fresh lemongrass, root ends trimmed, 1 or 2 tough outer leaves discarded from stalk, and roughly chopped; 2 Tbsps freshly squeezed lime juice (from 1 medium lime); 59 milliliters extra-virgin olive oil; 0 teaspoons sea salt; 227 grams fresh sushi-grade hamachi** from a reputable fishmonger, well-chilled and very thinly sliced; 1 Tbsp Thai green curry paste; 383 grams unsweetened coconut milk; 237 milliliters vegetable oil; 1 white onion, very thinly sliced; 237 milliliters white wine, preferably Sauvignon Blanc

Wild Hamachi Sashimi with Coconut-Green Curry Vinaigrette and Ginger

The recipe Wild Hamachi Sashimi with Coconut-Green Curry Vinaigrette and Ginger is ready in around 45 minutes and is definitely a super gluten free and vegetarian option for lovers of Indian food. One serving contains 359 calories, 3g of protein, and 24g of fat. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have pepper, coconut milk, heavy cream, and a few other ingredients on hand, you can make it.

Instructions

In large skillet over low heat, heat 1 tablespoon olive oil until hot but not smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onion and sauté until translucent and softened, about 8 minutes.

Ingredients you will need

Onion

Add garlic, curry paste, and lemongrass and continue cooking, uncovered, until aromatic, about 5 minutes.

Ingredients you will need

Curry Paste

Lemon Grass

Garlic

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.

Ingredients you will need

Coconut Milk

Heavy Cream

Lemon Grass

Wine

Equipment you will use

Slotted Spoon

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 1/4 cup olive oil in slow, steady stream and process until fully incorporated. Stir in salt and set aside.

Ingredients you will need

Lime Juice

Olive Oil

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Vegetable Oil

Ginger

Equipment you will use

Slotted Spoon

Paper Towels

Sauce Pan

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Divide hamachi evenly among 8 chilled plates.

Drizzle 1/4 cup vinaigrette over and around fish, sprinkle with fried ginger, and serve.

Ingredients you will need

Vinaigrette

Ginger

Fish

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 4inches

fresh ginger (about 1 ounce total), peeled and very thinly sliced 1

garlic clove, minced 59milliliters

heavy cream 1stalk

fresh lemongrass, root ends trimmed, 1 or 2 tough outer leaves discarded from stalk, and roughly chopped 2Tbsps

freshly squeezed lime juice (from 1 medium lime)59milliliters

extra-virgin olive oil 0teaspoons

sea salt 227grams

fresh sushi-grade hamachi** from a reputable fishmonger, well-chilled and very thinly sliced 1Tbsp

Thai green curry paste 383grams

unsweetened coconut milk 237milliliters

vegetable oil 1

white onion, very thinly sliced 237milliliters

white wine, preferably Sauvignon Blanc

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Jules Taylor Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.