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1
In a small saute pan, heat the vinegar and sugar until the sugar dissolves.
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2
Add the olive oil.
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3
Add the cucumber and warm lightly.
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4
Remove from heat and add the pickled mango pulp and a pinch of salt.
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5
Let cool, then add the coriander.
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6
Let the salad marinate for 30 to 45 minutes; there should be a nice balance of sweet and sour.
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7
When the flavor is set, drain the liquid and discard.
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8
In a bowl, combine the olive oil, lemon juice, pinch of tandoori powder and salt and pepper.
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9
Season each fillet with salt and pepper.
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10
Rub the top of each fillet with a bit of the garlic and dust on both sides with 1 teaspoon of herbes de Provence and tandoori powder.
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11
Drag the fillets through the mixture in the bowl.
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12
Reserve the liquid remaining in the bowl.
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13
This will be your sauce.
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14
Place a skillet over medium heat.
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15
Sear the hamachi fillets gently, approximately 2 minutes on each side.
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16
Make sure there is a little color on each side, without burning the fish.
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17
To serve, place the salad in a 1-inch ring mold on the right-hand side each of four 8-inch rectangular plates.
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18
Remove the mold and top the salad with a small bunch of the micro greens.
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19
Slice the hamachi 1/8-inch thick lengthwise.
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20
You should get 10 slices from each fillet.
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21
Arrange five slices per plate below the salad.
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22
Spoon about 1 tablespoon of sauce over and around the fish and serve the remainder of the sauce on the side.
