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

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