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.
Serves | 4 |
Coconut Nam Pla
1¼ cups palm sugar1 cup brown sugar1 cup fish sauce10 cloves garlic, peeled2 small pieces galangal, peeled1 stalk lemongrass, cut into ¼-inch pieces4 fresh Thai chiles, finely chopped2 cups freshly squeezed lime juice1 cup coconut milk½ tsp dry Thai chile, ground
1 cup vegetable oil6 cloves garlic, peeled12 dried Thai chiles¼ cup gochugaru (Korean chile flakes)
20 cloves garlic, peeled2¼ cups sugar2 cups water4 cups vegetable oil
2 cloves garlic2 fresh Thai chiles2 limes, zested½ cup Thai basil fish sauce, to taste
1 loin (approximately 1 lb) hamachi, skin removed¼ 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.
Don’t miss out on the latest events and happenings in St. Louis!
Sign up for The Explore St. Louis newsletter and stay informed about the city’s top attractions, dining, and entertainment options.
* Indicates a required field.