Wild Hamachi Sashimi With Coconut Green Curry Vinaigrette And Ginger Recipes

THAI GREEN CURRY WITH CHICKEN

Steps:

• Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
• While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
• Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
• Remove curry from heat and stir in Thai basil.

NEW STYLE HAMACHI SASHIMI WITH CURRY OIL

Steps:

• Wrap each 2-ounce piece of fish in plastic wrap and pound flat using the bottom of a saute pan. Lay each plate with the carpaccio. Sprinkle with chives, a pinch of salt and black pepper. Drizzle a little soy syrup.
• In a small saute pan, heat the curry oil very hot. Add the ginger to the pan. Immediately spoon on 1 tablespoon per plate of the hot oil. The fish should sizzle where the oil hits. Serve at once.
• Combine all ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 per cent reduction. Let cool.

WILD HAMACHI SASHIMI WITH COCONUT-GREEN CURRY VINAIGRETTE AND GINGER

Steps:

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

HAMACHI SASHIMI AND BUCKWHEAT SOBA SALAD WITH PONZU VINAIGRETTE

Steps:

• Boil the soba noodles in boiling water until cooked, then transfer to ice water and drain. Set aside.
• Lay a base of shredded cabbage in 4 serving dishes. Spread a bundle of soba noodles over cabbage. Drizzle Vinaigrette over noodles. Alternate 4 to 5 slices of hamachi sashimi with cucumber and fan out on noodles. Drizzle more Vinaigrette over sashimi. Garnish with ikura, pickled ginger and kaiware sprouts. Serve cold.
• Blend the oil, ponzu, lemon juice, sugar, mustard and salt in a small bowl, then reserve.

JACK'S THAI GREEN CURRY WITH COCONUT RICE

Steps:

• COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
• CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
• GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
• Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
• The remaining curry paste will keep covered in the fridge for 7 days.