New Style Hamachi Sashimi with Curry Oil

Total Time:
1 hr 5 min
Prep:
1 hr
Cook:
5 min

Yield:
4 servings

CATEGORIES
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
  • 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
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.

CURRY OIL

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

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