Lightly Cured Hamachi with Cilantro Peanut Lime and Tamarind

Ingredients

• 1 1/4 pounds hamachi, skin off
• 1 cup granulated sugar
• 1 cup kosher salt, plus more for seasoning
• 3 cups water
• 1/4 cup tamarind paste
• 2 tablespoons palm sugar
• 1 dried Thai chile, halved
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice
• 2 tablespoons crushed roasted peanuts
• 2 ounces salmon roe
• 3 radishes, thinly sliced on a mandoline
• Mint leaves, sliced into a chiffonade, for garnish
• Micro cilantro, for garnish
• Flaky sea salt, for garnish

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