Wild Hamachi Sashimi With Coconut-Green Curry Vinaigrette And Ginger

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/4 cup plus 1 tablespoon extra-virgin olive oil

1/2 white onion, very thinly sliced

1 garlic clove, minced

1 tablespoon Thai green curry paste*

1 stalk fresh lemongrass, root ends trimmed, 1 or 2 tough outer leaves discarded from stalk, and roughly chopped

1 (13.5 ounce) can unsweetened coconut milk

1 cup white wine, preferably Sauvignon Blanc

1/4 cup heavy cream

2 tablespoons freshly squeezed lime juice (from 1 medium lime)

1/2 teaspoon sea salt

1 cup vegetable oil

2 (2-inch) pieces fresh ginger (about 1 ounce total), peeled and very thinly sliced

1/4 teaspoon sea salt

Scant 1/8 teaspoon freshly ground black pepper

8 ounces fresh sushi-grade hamachi** from a reputable fishmonger, well-chilled and very thinly sliced

*Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.

**Ask your fishmonger for a hamachi filet that can be easily divided into 8 portions. Or, ask him to slice it for you. If hamachi is unavailable, sushi-grade ahi tuna makes a good substitute.

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