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Key Limes (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)
Ground Black Pepper (to taste)
to make the dressing for the slaw.
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.
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!