Ming Tsai combines aromatic flavours in this seafood recipe.


  • 3 heads of fennel, cored and sliced super thinly on mandoline

  • Juice of 2 limes

  • 2 tablespoons grapeseed oil

  • 2 tablespoons chopped chives

  • 4 four-ounce pieces of hamachi, skin-off (you could also use ahi)

  • 3 tablespoons coarsely ground coriander

  • Canola oil for cooking

  • Kosher salt and freshly ground black pepper to taste


  • 1.

    Place coriander in a pie plate. Season the hamachi with salt and pepper and press both sides of hamachi into coriander. Coat a sauté pan over high heat lightly with oil and sear the hamachi on both sides, about 30 seconds a side. To make salad, in a large bowl, combine fennel, lime juice, grapeseed oil and chives. Check for flavor and season; let macerate for 5 minutes. To serve, place a small mound of fennel salad in center of plate and top with thinly sliced hamachi.

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