Shaved Fennel Salad with Coriander Crusted Hamachi

Shaved Fennel Salad with Corriander Crusted Hamachi

Recipe courtesy of Ming Tsai

Serves 4

  • 3 heads of fennel, cored and sliced super thinly on mandoline
  • Juice of 2 limes
  • 2 tablespoons grapeseed oil
  • 2 tablespoons chopped chives
  • 4 four-ounce pieces of hamachi, skin-off
    (you could also use ahi)
  • 3 tablespoons coarsely ground coriander
  • Canola oil for cooking
  • Kosher salt and freshly ground black pepper to taste 

Place coriander in a pie plate. Season the hamachi with salt and pepper and press both sides of hamachi into coriander.

Coat a sauté pan over high heat lightly with canola oil and sear the hamachi on both sides, about 30 seconds a side. 

To make salad, in a large bowl, combine fennel, lime juice, grapeseed oil and chives. Check for flavor and season; let macerate for 5 minutes.

To serve, place a small mound of fennel salad in center of plate and top with thinly sliced hamachi.

Nutritional information per serving:

Calories:  300 ⁄ Protein:  28 g ⁄ Carbohydrate: 14 g ⁄ Fiber: 6 g ⁄ Sodium: 170 mg
Saturated fat: 2 g ⁄ Polyunsaturated fat: 7 g ⁄ Monounsaturated fat: 4 g
Trans fat: 0 g ⁄ Cholesterol: 60 mg


ming tsai (ming-tsai-headshot.jpg)

Chef and owner of Blue Ginger restaurant in Wellesley, Ming Tsai is the host and executive producer of the popular public television cooking show, “Simply Ming. He is also a member of the Harvard School of Public Health Nutrition Round Table.

Recipe from Season 5 of “Simply Ming”
Copyright © 2007, Ming Tsai
Photo: Christophor Cavalieri

Terms of Use

The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.