4 Persian cucumbers
1 cup rice wine vinegar
3 tablespoons sugar
1/4 cup pickled green mango, pureed
Four 5-ounce hamachi fillets
Fine sea salt
3 tablespoons tandoori spice
2 lemons, juiced
1/4 cup extra-virgin olive oil
2 tablespoons vegetable oil
8 mint leaves, chiffonade
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