Isaan Hamachi Recipe

Isaan Hamachi has become chef Nick Bognar’s calling card.

Served at both Indo and Sado, the exquisite dish features fatty yellowtail paired with Thai flavors – think coconut nam pla (fish sauce), Thai kosho (a play on traditional yuzu kosho), candied garlic and chile oil.

If you’re looking for a challenge in the kitchen, try your hand at making this spectacular sashimi.

Isaan Hamachi

Serves | 4 |

Coconut Nam Pla

1¼       cups palm sugar
1          cup brown sugar
1          cup fish sauce
10        cloves garlic, peeled
2          small pieces galangal, peeled
1          stalk lemongrass, cut into ¼-inch pieces
4          fresh Thai chiles, finely chopped
2          cups freshly squeezed lime juice
1          cup coconut milk
½         tsp dry Thai chile, ground

Chile Oil

1          cup vegetable oil
6          cloves garlic, peeled
12        dried Thai chiles
¼         cup gochugaru (Korean chile flakes)

Candied Garlic

20        cloves garlic, peeled
2¼       cups sugar
2          cups water
4          cups vegetable oil

Thai Kosho

2          cloves garlic
2          fresh Thai chiles
2          limes, zested
½         cup Thai basil
            fish sauce, to taste

Sashimi

1          loin (approximately 1 lb) hamachi, skin removed
¼         red onion, thinly sliced

| Preparation – Coconut Nam Pla | In a small saucepan, combine palm sugar, brown sugar and fish sauce. Bring to a boil and then reduce heat to low. Add garlic, galangal and lemongrass. Slightly reduce liquid. Set aside to cool. Once cool, strain out solids.

In a small bowl, combine remaining ingredients. Stir in strained syrup. Taste and adjust flavor by adding more lime juice or coconut milk. The sauce should taste sweet, sour and spicy.

| Preparation – Chile Oil | In a small saucepan, combine all ingredients. Simmer on low for 30 minutes, stirring occasionally.

After allotted time, strain out solids. Set oil aside to cool.

| Preparation – Candied Garlic | Using a mandolin or a chef’s knife, slice garlic into translucent shavings. In a small saucepan, add garlic; cover with cold water and bring to a boil.

Meanwhile, line a small sheet pan with a linen napkin. Once water reaches a boil, remove from heat and strain. Spread garlic on napkin. Place in refrigerator to cool, 10 minutes.

In a small saucepan, combine sugar and water; boil until liquid is clear. Reduce heat to medium. Add cooled garlic; simmer, two minutes. Strain and spread garlic on linen napkin-lined sheet pan again. Place in refrigerator to cool, 10 minutes.

In a Dutch oven or large pot, add oil. Heat to 300°F. Sprinkle cooled garlic into oil, using chopsticks or tongs to keep them from sticking together. When the garlic starts bubbling, use a spider strainer to transfer the slices to a cooling rack to drain.

| Preparation – Thai Kosho | On a cutting board, mince garlic, chiles, zest and basil. Place in a small bowl and season with fish sauce. Set aside.

| Preparation – Sashimi | Pat loin with paper towel to dry. Using a sharp knife, cut loin against the grain into ¼-inch-thick slices. Set aside.

In a strainer, rinse red onion with cold water, two minutes. Set aside.

| Assembly | In a small bowl, neatly lay out the slices of Hamachi; season with salt. Add coconut nam pla, lightly coating the fish and the bottom of the bowl. Top each piece of fish with a small dot of Thai kosho, adding more or less to taste. Cover the fish with candied garlic. Finish with a circle of chile oil. Serve.