Thanksgiving aside, I’ve been pondering and searching for appetizers that are elegant, refreshing (had enough of carb overload) and easy to make and serve for holiday entertaining AND in particular, for an event on Dec. 6th at The Alley restaurant in Newport Beach where I’m the guest chef. Even though I’m kind of freaking out about cooking in a professional kitchen for the first time and serving – I haven’t heard how many people yet; I’m proud and excited to be part of any event that involves art and wine, but especially to support a fabulous local artist, friend and all around great person, Lisa Mertins.
I saw this Thai-inspired sashimi recipe on A Communal Table about a month ago and kept coming back to it again and again. I emailed Nancy, the friendly face, creative personal chef and catering specialist behind A Communal Table, asking her whether her Artichoke Fritters would be suitable for a tray service party – not only did she respond but she offered other suggestions as well. She’s a warm and genuine person with a plethora of useful tips and suggestions and a delicious array of approachable recipes, please check out her site.
Coconut Green Curry Sauce
(Thanks to Nancy at A Communal Table for her adaptation of a Mark Franz, Farallon Restaurant recipe)
1/4 cup plus 1 Tbsp. canola oil
1/2 white onion, thinly sliced
1 garlic clove, minced
2 tsp. green curry paste
zest of 1 lemon*
1 14 oz. can unsweetened coconut milk*
1 cup dry white wine (such as a sauvignon blanc)
1/4 cup heavy cream
zest and juice of 1 lime
1/2 tsp sea salt
8 oz. fresh sushi grade hamachi (sushi grade ahi tuna or Kona kampachi* can be substituted)
Directions:
1.Heat 1 Tbsp. of canola oil in a medium skillet over medium high heat until oil is hot. Add onion and saute until soft and translucent – about 8 minutes. If starting to brown, reduce heat.
2. Add the garlic, curry paste and lemon zest and continue to cook for about 5 minutes. Add the coconut milk and the wine, scraping the bottom of the pan. Bring to a boil and reduce heat to a simmer and cook until reduced by 1/2, about 20 minutes.
3. Stir in the cream and remove from heat. Let cool about 15 minutes.
4. Transfer mixture to a blender and blend. Add 2 Tbsp. lime juice and blend until smooth, about 1 more minute. On low speed, add remaining canola oil in a slow, steady stream and process until combined. Taste and adjust seasonings.
Sauce can be made 1 day ahead – cover and refrigerate
To serve – thinly slice hamachi and overlap slices on a small plate. Drizzle sauce over fish and garnish with lime zest and a pomegranate seed or two. Next time I’ll serve the sashimi on top of a bit of seaweed salad because I would have liked a little crunchy texture with the velvety sauce and sashimi.
*Adaptations I made were substituting lemon zest for the lemongrass that the original recipe called for and using Trader Joe’s light coconut milk because that’s what I had in my pantry.
The fresh pomegranate seeds added a pleasurable pop and sweet/tart taste sensation as well as a festive holiday crimson color.
To seed a pom, first cut the fruit into quarters lengthwise in the sink or over a bowl. My advice is to do it under water to prevent staining countertops or cutting boards, plus the water makes it easier to separate the avril (seeds) from the flesh. Then use a sieve to strain the mixture and discard the flesh. Simply Recipes has a great photo step-by-step tutorial if you need it.
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Priscilla! This looks amazing. I’ve starred this recipe to make for my husband… I actually stopped starring recipes a while back because I rarely ever actually made something that I starred, but this one I REALLY am going to make. It helps that i have everything (but the fish) at home already.
Also, good luck on being the guest chef! that sounds like a lot of fun!
@Roxan – Thanks! Sounds like your husband is a sashimi lover, he’ll be eating this out of your hand! TY for the good luck wishes, too
This definitely looks like the perfect holiday appetizer! Very elegant, delicious, and festive (I love the pretty red and green)!
@Faith – I loved the colors, too! And it was so refreshing after the carb overload of the past few days
this looks delicious! you are one brave lady!!!
This is an elegant dish Prescilla! Hamachi is elegant itself as it’s pretty pricey
I love the touch of pomegranate. It’s so pretty on the dish. The curry sauce is def’ a twist!
@Tanantha – You’re right, hamachi is pricey – substituting the ahi or kona kampachi would be less expensive.
looks stunning! my mouth is watering at the thought of what this tastes like
@Anita – TY – means a lot, considering the places you’ve been dining lately
Hope you can drop by The Alley next Monday.
Awww… you made my day (month) with your wonderful comments. I know you are going to do a fabulous job at The Alley!!! Also, loved the addition of the pomegranate seeds – perfect for the season and they truly make a stunning presentation!!
@Nancy – No, thank YOU for your help and encouragement
I would really love to try the green coconut curry….looks really good.
This does look like such an elegant plate of food, and I’m sure the curry sauce just pops with flavor! This is a winner, in my book! Thank you for sharing with me. I hope you are having a joy-filled afternoon!
Love the green sauce, probably use it with my veggie platter.
The sashimi is beautiful! I can understand being nervous but I bet you’ll do great. Have fun Chef Priscilla!
Please tell us all about it!
That is beautiful…Do you need me to come over and taste test recipes?
what a pretty dish.. you did a lovely dish.. the flavors are very beautiful..i cant wait to try this out. thank you for sharing this.