Hama Kama Recipe
Chimi-marinated hamachi collar, strawberry black vinegar gastrique, celery curls
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Ingredients
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Marinated Hamachi Collar
Strawberry Black Vinegar Gastrique
Celery Curls
Method
Marinating the Hamachi
- 1
Prepare the Marinade
In a bowl, mix the chimi marinade with salt. Place the hamachi collars in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour.
Making the Gastrique
- 2
Prepare the Gastrique
In a saucepan, combine the chopped strawberries, black vinegar, sugar, and water. Bring to a simmer over medium heat and cook until the strawberries break down and the mixture thickens, about 15 minutes. Strain through a fine-mesh sieve and set aside.
Preparing Celery Curls
- 3
Create Celery Curls
Using a vegetable peeler, peel long strips from the celery stalks to create curls. Toss the curls with lemon juice and salt to taste.
Final Assembly
- 4
Plate the Dish
Remove the hamachi collars from the marinade and grill or sear them until cooked through. Plate the hamachi collars, drizzle with the strawberry black vinegar gastrique, and garnish with celery curls.
