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Zest the Key Lime (2).
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.
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.
Place each of the Hamachi Fillets (2) on top and cover with the remaining salt mixture.
Wrap tightly in plastic wrap and refrigerate for 4 hours.
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.
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).
Combine the grated kohlrabi, sliced red onion, and cilantro with the key lime juice dressing. Season to taste.
Crush the Salt and Vinegar Kettle Chips (1 cup).
When hamachi is finished curing, soak the cured fillets in a bowl of cold water for 2 minutes.
Rinse and repeat one more time. Dry well on a clean dish towel.
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!