Hamachi Vietnamese Salad

PREP

PREP: 30 Minutes to pickle Red Onions
COOK: 15 Minutes
TOTAL: 45-60 Minutes
SERVINGS: 25

INGREDIENTS

FRIED SHALLOTS AND LOTUS ROOT

3 Shallots, peeled and sliced crosswise
2 pieces of 6-inch Lotus Root, peeled and thinly sliced crosswise
Soybean or Canola Oil

PICKLED RED ONIONS

1.25 cups Sherry Vinegar
1.5 cups Water
0.75 cup dry White Wine
5 tbsp Granulated Sugar
Spice Sachet: 4 tbsp coriander seeds, 3tbsp whole black peppercorns
2 small Red Onions, julienned

HAMACHI SALAD

1 Green Papaya (peeled, finely julienned and seeded)
1 cup Jicama (peeled, finely julienned)
1 Green Banana (peeled, julienned)
2 cups small Thai Basil Leaves (loosely packed cups)
1 cup Cilantro leaves (loosely packed)
5 Limes
25 slices hamachi (around 12 oz.)

VIETNAMESE VINAIGRETTE

0.5 cup Water
6 tbsp Fish Sauce (Three Crab brand)
6 tbsp Lime juice
7 Garlic Cloves (finely chopped)
3 tbsp Crushed Palm Sugar
4 Thai chiles or jalapeños (seeded, finely chopped)

Ludo slices a hamachi filet and serves up Vietnamese-inspired flavors.

INSTRUCTIONS:

FRIED SHALLOTS & LOTUS ROOT:

Heat soybean or canola oil in a deep pot or fryer to 355º F. Alternatively, test by placing a slice of lotus root in the oil; it should immediately start bubbling.

In batches, add your lotus root into the fryer. Make sure the lotus roots do not stick to each other when frying.

Remove when they turn a light golden brown.

Place on to a paper-towel lined plate or tray. Sprinkle with salt and pepper. They will continue to cook and darken a little after removing from the fryer.

Repeat with shallots, separating the rings before frying

PICKLED RED ONIONS:

Heat water and dissolve sugar.

Combine with sherry vinegar, white wine, and sachet.Remove from heat.

Add julienned red onion and strain after about 30 minutes. Refrigerate.

VIETNAMESE VINAIGRETTE:

Heat water to dissolve palm sugar.

Add fish sauce, lime juice, finely chopped garlic cloves, and finely chopped Thai chiles. Remove from heat.

Stir well to combine and reserve.

HAMACHI SALAD:

Combine ingredients, serve.