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Lime Cured Hamachi with Kohlrabi Slaw
Recipe

11 INGREDIENTS • 13 STEPS • 4HRS 10MINS

Lime Cured Hamachi with Kohlrabi Slaw

4.3
3 ratings
This recipe come from Brittany Cassidy, Chef de Cuisine at Rustic Canyon and contestant on Recipe for Deception-Bravo's newest culinary competition series on Bravo. Catch episodes every THURS @ 10/9c-only on Bravo.
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Lime Cured Hamachi with Kohlrabi Slaw
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Recipe for Deception
Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.
This recipe come from Brittany Cassidy, Chef de Cuisine at Rustic Canyon and contestant on Recipe for Deception-Bravo's newest culinary competition series on Bravo. Catch episodes every THURS @ 10/9c-only on Bravo.
4HRS 10MINS
Total Time
$2.76
Cost Per Serving
Ingredients
Servings
4
US / Metric
Kohlrabi
2
Kohlrabi
Red Onion
1/2
Red Onion
Fresh Cilantro
1/2 cup
Fresh Cilantro
Key Lime
2
Key Limes
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Salt and Vinegar Kettle Chips
1 cup
Salt and Vinegar Kettle Chips
Hamachi Fillets
2
Hamachi Fillets
Kosher Salt
1/2 cup
Kosher Salt
Granulated Sugar
1/4 cup
Granulated Sugar
Nutrition Per Serving
VIEW ALL
Calories
318
Fat
18.5 g
Protein
12.5 g
Carbs
28.5 g
Add to plan
logo
Lime Cured Hamachi with Kohlrabi Slaw
Save
author_avatar
Recipe for Deception
Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.
Cooking InstructionsHide images
step 1
This recipe is inspired by a secret ingredient featured on Bravo's new series, Recipe for Deception. New episodes EVERY THURS @ 10/9c.
step 1 This recipe is inspired by a secret ingredient featured on Bravo's new series, Recipe for Deception. New episodes EVERY THURS @ 10/9c.
step 2
Zest the Key Limes (2).
step 2 Zest the Key Limes (2).
step 3
For the curing mixture, combine the Kosher Salt (1/2 cup), Granulated Sugar (1/4 cup), and lime zest in a medium bowl. Mix well.
step 3 For the curing mixture, combine the Kosher Salt (1/2 cup), Granulated Sugar (1/4 cup), and lime zest in a medium bowl. Mix well.
step 4
Lay out a sheet of plastic wrap twice the length of the fish being cured. Evenly spread out a layer of half the curing mixture in the middle of the plastic the length of the fish.
step 4 Lay out a sheet of plastic wrap twice the length of the fish being cured. Evenly spread out a layer of half the curing mixture in the middle of the plastic the length of the fish.
step 5
Place each of the Hamachi Fillets (2) on top and cover with the remaining salt mixture.
step 5 Place each of the Hamachi Fillets (2) on top and cover with the remaining salt mixture.
step 6
Wrap tightly in plastic wrap and refrigerate for 4 hours.
step 6 Wrap tightly in plastic wrap and refrigerate for 4 hours.
step 7
In a mixing bowl, whisk the Extra-Virgin Olive Oil (1/4 cup), zest, and juice from the key limes, Salt (to taste), and Ground Black Pepper (to taste) to make the dressing for the slaw.
step 7 In a mixing bowl, whisk the Extra-Virgin Olive Oil (1/4 cup), zest, and juice from the key limes, Salt (to taste), and Ground Black Pepper (to taste) to make the dressing for the slaw.
step 8
Peel the Kohlrabi (2) and remove the white outside, then grate. Slice the Red Onion (1/2) and chop the Fresh Cilantro (1/2 cup).
step 8 Peel the Kohlrabi (2) and remove the white outside, then grate. Slice the Red Onion (1/2) and chop the Fresh Cilantro (1/2 cup).
step 9
Combine the grated kohlrabi, sliced red onion, and cilantro with the key lime juice dressing. Season to taste.
step 9 Combine the grated kohlrabi, sliced red onion, and cilantro with the key lime juice dressing. Season to taste.
step 10
Crush the Salt and Vinegar Kettle Chips (1 cup).
step 10 Crush the Salt and Vinegar Kettle Chips (1 cup).
step 11
When hamachi is finished curing, soak the cured fillets in a bowl of cold water for 2 minutes.
step 11 When hamachi is finished curing, soak the cured fillets in a bowl of cold water for 2 minutes.
step 12
Rinse and repeat one more time. Dry well on a clean dish towel.
step 13
Thinly slice each Hamachi fillet on a bias cut into half-inch slices. Serve cold on plates with kohlrabi slaw topped with potato chips on the side. Enjoy!
step 13 Thinly slice each Hamachi fillet on a bias cut into half-inch slices. Serve cold on plates with kohlrabi slaw topped with potato chips on the side. Enjoy!
Tags
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Appetizers
Dairy-Free
American
Gluten-Free
Fish
Shellfish-Free
Japanese
Salad
Seafood
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