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Hamachi Green Papaya Salad Recipe



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. 


  • 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.