Cilantro Lime Hamachi

Preparation

Scallions, trimmed	1.5 oz
Minor's Cilantro Lime Flavor Concentrate Gluten Free 6 x 13.6 ounces, 2 tbsp.	1 oz
Vegetable oil, 1/2 cup	4 fl.oz
Minor's Sautéed Vegetable Base Mirepoix (No Added MSG)* Gluten Free 6 x 1 pound, 1 tbsp.	1.5 oz
Vinegar, rice wine (2 tbsp.)	1 fl.oz
Mirin, 1 tbsp.	0.5 oz
Alcoholic beverage, rice (sake), 1 tbsp.	0.5 oz
Vegetable oil, blended, salad oil (6 tbsp.)	3 fl.oz
Jicama, brunoise (1/4 cup)	1 oz
Mango, ripe, brunoise (1/4 cup)	1 oz
Red bell pepper, brunoise (1/4 cup)	1 oz
Apple, green, brunoise (1/4 cup)	1 oz
Shiitake mushroom, fresh, sliced thin, roasted, cooled (1 each)	1 oz
Chili pepper, Jalapeño, sliced thin (1 each)	2 oz
Cilantro, leaves (12 each)	1 g
Hamachi Loin, sliced thin in 1/2 oz. portions	2 lb

To prepare scallion oil, blanch, shock and drain scallions, place in blender with Minors Cilantro Lime Flavor Concentrate and blend while adding oil. Strain though a cheesecloth. Reserve.
For the vinaigrette mix together the Minors Sautéed Vegetable Base, rice wine vinegar, mirin and sake, slowly drizzle in the oil while whisking to emulsify. Toss with the jicama, mango, red bell pepper and apple. Reserve.
Per serving place 4 oz. sliced Hamachi on a plate and top with 2 tbsp. vegetable Brunoise, 1 ½ tbsp. scallion oil, and garnish with shiitake slices, jalapeño slices and cilantro leaves.

Nutritional Information