Hamachi Crudo with Aleppo Pepper, Peking Duck Skin and POM Vinaigrette

by Chef Hung Huynh

Total Prep Time

45 - 60 mins

Servings

4

Degree of Difficulty

Medium

Ingredients

Hamachi Crudo:
3/4 cup arils from POM Wonderful Pomegranates or 3/4 cup POM POMS Fresh Arils
12 oz. sushi-grade Hamachi, sliced
1 teaspoon Aleppo pepper
chives to finish

POM Vinaigrette:
1 cup juice from POM Wonderful Pomegranates or 1 cup POM Wonderful 100% Pomegranate Juice
2 teaspoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon mirin
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons canola oil

Peking Duck or Chicken Skin (Optional):
3 oz. crispy duck or chicken skin (or root vegetable, like carrot, potato or taro)

Preparation

Hamachi Crudo: 1. Prepare fresh pomegranate arils, if necessary.* 2. Slice Hamachi filet into thin slices and arrange on a plate. Cover and keep chilled. 3. Finely slice chives and reserve on the side.

POM Vinaigrette: 1. Prepare fresh pomegranate juice, if necessary.** 2. In a small sauté pan, reduce the pomegranate juice by two thirds. Remove from heat and chill. 3. Add all the other ingredients. 4. Remove from pan, place in a sealed container and shake together. Chill in refrigerator.

Peking Duck or Chicken Skin (optional): 1. Take 3 ounces of either duck or chicken skin and fry at 325°F in deep fryer, or until crispy. 2. Remove from fryer, sprinkle with salt and reserve on the side. (Optionally, you can use a root vegetable instead, such as carrot, potato or taro. Slice vegetables paper-thin, rinse in cold water and deep-fry in the same manner.)

To Plate: 1. Arrange slices of Hamachi on a chilled plate, with about 5 or 6 slices per order. 2. Put a tablespoon of arils around the plate and on top of the fish. 3. Drizzle each plate with about one tablespoon of POM Vinaigrette. 4. Sprinkle each plate with Aleppo pepper and about 1/2 teaspoon of chives. Finish with crispy skin or vegetable.

*To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 3/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

**For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

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