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Hamachi Green Papaya Salad Recipe

Staff Writer
Hudson Hall


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. 

Deliver Ingredients


  • 2 ounces hamachi, sliced
  • 1 ounce green papaya grated
  • 6 pieces cilantro
  • 1 tablespoon peanuts
  • Thai Bird Chile Vinaigrette
  • Sea salt, to taste
  • 5 pieces micro cilantro, for garnish


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. 

Ham Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Ham Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.