Hamachi Recipe
Pear nuoc cham, pear, cucumber, scallion, ginger, lemongrass
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Ingredients
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Main Ingredients
Nuoc Cham Sauce
Method
Preparation of Ingredients
Prepare the Hamachi
Slice the hamachi into thin sashimi-style pieces, about 1/4 inch thick. Arrange on a serving plate.
Prepare the Pear and Cucumber
Core the pear and slice it into thin wedges. Slice the cucumber into thin rounds or ribbons using a vegetable peeler.
Chop the Scallion
Finely chop the scallions, both green and white parts.
Prepare Ginger and Lemongrass
Peel the ginger and slice it into thin matchsticks. Remove the tough outer layer of the lemongrass, then finely chop the tender inner part.
Make Nuoc Cham Sauce
Combine Sauce Ingredients
In a small bowl, whisk together the fish sauce, lime juice, sugar, and water until the sugar is dissolved. Adjust seasoning with chili if desired.
Assembly
Plate the Dish
On the serving plate, layer the sliced hamachi with alternating pear and cucumber slices. Sprinkle chopped scallion, ginger, and lemongrass over the top.
Serve with Sauce
Drizzle the nuoc cham sauce over the arranged hamachi and serve immediately, allowing guests to add more sauce to taste.