At Indo, chef Nick Bognar pairs fatty yellowtail with coconut nam pla (fish sauce), Thai kosho (a play on traditional yuzu kosho), candied garlic and housemade chile oil.

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


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.