New Style Hamachi Sashimi with Curry Oil

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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

SOY SYRUP

2 cups thin soy sauce

1/2 cup brown sugar

1 lime juiced

CURRY OIL

1/4 cup curry powder

Water to make runny paste

Pinch of salt

1 cup canola oil

Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.