New Style Hamachi Sashimi with Curry Oil (Ming Tsai) |
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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
8 ounces of hamachi ( yellowtail), pounded out carpaccio style |
1/4 cup chopped chives |
fleur de sel (kosher salt could work, but recommend fleur de sel for both taste and texture) |
fresh cracked black pepper |
1/2 tablespoon ginger julienned super fine |
soy syrup, recipe follows |
1/4 cup curry oil, recipe follows |
2 cups thin soy sauce |
1/2 cup brown sugar |
1 lime juiced |
1/4 cup curry powder |
water to make runny paste |
pinch of salt |
1 cup canola oil |
Directions:
1. Wrap each 2-ounce piece of fish in plastic wrap and pound flat using the bottom of a saute pan. Lay each plate with the carpaccio. Sprinkle with chives, a pinch of salt and black pepper. Drizzle a little soy syrup.
2. In a small saute pan, heat the curry oil very hot. Add the ginger to the pan. Immediately spoon on 1 tablespoon per plate of the hot oil. The fish should sizzle where the oil hits. Serve at once.
3. SOY SYRUP
4. Combine all ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 per cent reduction. Let cool.
5. CURRY OIL
6. Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.
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