Скачать или смотреть How to make Cucumber Chili Lime Hamachi Crudo // Gỏi Cá Cam

Cucumber Chili Lime Hamachi Crudo // Gỏi Cá Cam

Serves: 4

Ingredients

Hamachi
12–16 oz hamachi loin (sashimi grade, skin removed)

Sauce
1 medium cucumber, peeled and seeds removed
⅓–½ cup fresh lime juice (to taste)
1½ tablespoons fish sauce
2 teaspoons palm sugar (about 8 g), shaved or granulated
1 serrano chili
2 Thai chilies, seeds removed (adjust heat)
2 teaspoons herb oil

Pickling Brine
½ cup water
¼ cup rice vinegar
1½ tablespoons rock sugar
½ teaspoon salt

Garnish
2 Vietnamese rose apples (trái mận), thinly sliced
Pickled shallot petals (or red onion slivers)
Fried shallots
Fresh cilantro leaves
Extra herb oil, for drizzling

Instructions

1. In a small pot, combine water, rock sugar, and salt. Bring to a simmer, stirring until dissolved.
Remove from heat, stir in rice vinegar, and let cool completely.

2. Place sliced rose apple and shallot petals (or onion) in the cooled brine. Set aside in the fridge for at least 1 hour

3. Add cucumber, lime juice, fish sauce, palm sugar, serrano, Thai chilies, and herb oil to a blender. Blend until smooth, taste and adjust seasoning. Strain through a fine mesh sieve for a silky finish. Chill until ready to use.

4. Slice hamachi into sashimi-style slices. Keep chilled.

5. Arrange hamachi slices neatly on a chilled plate.
Spoon or drizzle the cucumber–lime chili sauce around or lightly over the fish.

6. Garnish with pickled rose apple, pickled shallot petals, fried shallots, and fresh cilantro. Finish with a few drops of herb oil. Serve immediately.