Hamachi Collar Recipe

Inspired by Roister

Time30m

Serves2

salsa macha, crispy shallot, peanut-sesame crumble

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Ingredients

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Ingredients for Hamachi Collar

2 pieces Hamachi collar

2 tbs olive oil

2 large Shallots

1 cup Peanuts (unsalted)

1 tbs Sesame seeds

3 tbs Chili oil

2 cloves Garlic

2 tbs ReaLime juice

1 tsp Celtic sea salt

1/2 cup Fresh cilantro

Method

Preparation Steps

Prepare the Hamachi Collar

Preheat your grill or broiler. Brush the hamachi collars with olive oil and season with salt. Grill or broil for about 6-8 minutes on each side, or until they are cooked through and have nice grill marks.

Make the Salsa Macha

In a small pan, heat the chili oil over medium heat. Add minced garlic and cook until fragrant. Remove from heat and let cool slightly. Combine with lime juice, salt, and chopped cilantro in a bowl.

Prepare the Crispy Shallots

Thinly slice the shallots and fry them in hot oil until golden brown and crispy. Drain on paper towels.

Make the Peanut-Sesame Crumble

In a food processor, combine peanuts, sesame seeds, and a pinch of salt. Pulse until you have a coarse crumble.

Assemble the Dish

Place the grilled hamachi collars on a serving platter. Drizzle the salsa macha over the top, sprinkle with crispy shallots and peanut-sesame crumble. Garnish with additional cilantro if desired.