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Ming Tsai

Hamachi Crudo with Cranberry Compote, Jalapeno and Cilantro

Hamachi Crudo with Cranberry Compote, Jalapeno and Cilantro
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In the latest episode of Simply Ming, Ming Tsai invites chef Michael Schlow to share his crudo recipe.

Serves 4

Ingredients

Compote:

Other ingredients:

  • Rice vinegar, for vinaigrette
  • Extra virgin olive oil, for vinaigrette
  • 1 green jalapeno, thinly sliced
  • 4x2x2-inch block of hamachi, thinly sliced
  • 1 head frisee, washed
  • Cilantro leaves
  • Thai basil leaves
  • tempura bits seasoned with kosher salt and togarashi, to garnish
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Method

For the compote:

  1. Combine all ingredients and cook in a sauce pot over medium heat until the cranberries start to break up and the compote starts to thicken....just like at Thanksgiving, but we want to reserve a little bit of the cooking liquid once it starts to thicken for garnishing the plate.
  2. Strain the compote after slightly thickening, and whisk enough rice wine vinegar and canola oil into reserved liquid to make vinaigrette. Season with salt and pepper.

To serve

  1. Plate sliced hamachi and top each piece with dab of compote and a thin slice of jalapeno. Toss frisee, cilantro and Thai basil with vinaigrette and season with salt and pepper, if necessary, and plate next to hamachi. Top salad with tempura bits.
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