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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

Recipe by

  • Prep Time

    Mins

  • Total Time

    60

    Mins

  • Serves

    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

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit