Hamachi Vietnamese Salad

Ingredients

• 3 Shallots, peeled and sliced crosswise
• 2 pieces of 6-inch Lotus Root, peeled and thinly sliced crosswise
• Soybean or Canola Oil
• 1 1/4 cups Sherry Vinegar
• 1 1/2 cups Water
• 3/4 cup dry White Wine
• 5 tbsp Granulated Sugar
• Spice Sachet: 4 tbsp coriander seeds, 3tbsp whole black peppercorns
• 2 small Red Onions, julienned
• 1 Green Papaya (peeled, finely julienned and seeded)
• 1 cup Jicama (peeled, finely julienned)
• 1 Green Banana (peeled, julienned)
• 2 cups small Thai Basil Leaves (loosely packed cups)
• 1 cup Cilantro leaves (loosely packed)
• 5 Limes
• 25 slices hamachi (around 12 oz.)
• 1/2 cup Water
• 6 tbsp Fish Sauce (Three Crab brand)
• 6 tbsp Lime juice
• 7 Garlic Cloves (finely chopped)
• 3 tbsp Crushed Palm Sugar
• 4 Thai chiles or jalapeños (seeded, finely chopped)