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

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

  • Prep Time

    30

    Mins

  • Total Time

    60

    Mins

  • Servings

    4

  • Difficulty

    Medium

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.)

Ingredients

Hamachi Crudo:

  • 3/4 cup arils from POM Wonderful Pomegranates or 3/4 cup Pom Pomegranate 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)

In This Recipe

POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit