Ingredients:
1 fresh 7 oz. hamachi filet
1 meyers lemon
1 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1.8 tsp. red pepper flakes
¼ tsp. sugar
½ Tbsp. minced chives
1 Tbsp. may ploy sweet chili sauce
2 Tbsp. Yuzu
3 Tbsp. olive oil
2 peeled cucumbers cut into small rectangular pieces (no seeds)
¼ cup coconut milk
½ Tbsp. toasted sesame seeds
¼ tsp. sesame oil
1/8 cup minced red onion
Instructions:
Cut chilled Hamachi into thin slices
Lay Hamachi on a lemon rubbed plate, keep cold
Combine lemon juice, soy, vinegar red pepper flakes, sweet chili and sugar
Bring to a boil in a small sauté pan
Pour over Hamachi, sprinkle with chives
Put cucumber into a bowl
Combine yuzu, coconut milk, sesame oil, sesame seeds and onion
Combine with cucumbers for the salad
Yields: Six
