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Ingredients
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Crudo and Sauce
Method
Preparation and Assembly
- 1
Prepare the Hamachi
Using a sharp knife, slice the hamachi into thin, even sashimi-style pieces. Aim for about 1/4 inch thickness. Arrange the slices on a chilled serving plate.
- 2
Make the Sauce
In a small bowl, mix together the Thai red curry paste and coconut milk until fully combined. Adjust the consistency to your liking; you may add more coconut milk if desired.
- 3
Add Lime Juice
Stir in the lime juice into the coconut curry mixture. This will add brightness and acidity to the sauce.
- 4
Season with Salt
Sprinkle sea salt over the sliced hamachi to enhance its natural flavors.
- 5
Assemble the Dish
Drizzle the curry-coconut sauce over the hamachi slices. Garnish with fresh cilantro leaves and sliced chili if desired. Serve immediately.