Hamachi Crudo With Aleppo Pepper, Peking Duck Skin and POM Vinaigrette
Prepare fresh pomegranate arils, if necessary.*
Slice Hamachi filet into thin slices and arrange on a plate. Cover and keep chilled.
Finely slice chives and reserve on the side.
Prepare fresh pomegranate juice, if necessary.**
In a small sauté pan, reduce the pomegranate juice by two thirds. Remove from heat and chill.
Add all the other ingredients.
Remove from pan, place in a sealed container and shake together. Chill in refrigerator.
Peking Duck or Chicken Skin (optional):
Take 3 ounces of either duck or chicken skin and fry at 325°F in deep fryer, or until crispy.
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.)
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
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)