Hamachi sashimi with coconut-green curry sauce and ginger

When Nat and Shannon visited, we took them to try sushi for the first time. Everybody, including the kids, enjoyed it quite a bit.  This recipe is not from that experience, it’s just to commemorate it.  The recipe is from Farallon restaurant in San Francisco.

The only challenge with this recipe will be to get sushi-grade fish.  Hamachi (yellowtail) is our favorite, but you could substitute another kind of tuna if you can’t find it (ahi, for example is usually easier to find).  Just make sure it’s sushi grade and looks fresh and jewel-bright.

INGREDIENTS

Coconut–green curry sauce 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 13.5 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 oz. total), peeled and very thinly sliced ¼ teaspoon sea salt ⅛ teaspoon freshly ground black pepper Hamachi 8 oz. fresh sushi-grade hamachi from a reputable source, well-chilled and very thinly sliced. Ask at the counter for a hamachi filet that can be easily divided into eight portions. Or, ask for it to be sliced for you. If hamachi is unavailable, sushi-grade ahi tuna makes a good substitute.

DIRECTIONS

Prepare the sauce: 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.

Prepare fried 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.

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