The inspiration for this dish came from the Thai food that I would eat in Hawaii on one of those warm, sticky, and humid days. The combination of a cold, crunchy green papaya paired with a freshly caught fatty Hamachi just makes perfect sense.
Slice the hamachi and place a plate. Take the green papaya and place in a food processor and shred. After shredding, toss with the cilantro, peanuts, vinaigrette to coat, and season with salt. Place the salad over the fish and add 1 tablespoon of dressing over the top and garnish with micro-cilantro.