New Style Hamachi Sashimi with Curry Oil

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  • Total: 1 hr 5 min
  • Prep: 1 hr
  • Cook: 5 min
  • Yield: 4 servings
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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


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

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


  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.


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