Cooking Instructions
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Step 1
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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 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 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 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 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 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!
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