Recipe courtesy of Ming Tsai
Episode: Sashimi
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Total:
1 hr 5 min
Prep:
1 hr
Cook:
5 min
Yield:
4 servings

Ingredients

SOY SYRUP
CURRY OIL

Directions

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.

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.

SOY SYRUP

Combine all ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 per cent reduction. Let cool.

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