Recipe courtesy of Ming Tsai
Episode: Sashimi
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

New Style Sashimi

Recipe courtesy of Nobu Matsuhisa

New Style Sashimi

Recipe courtesy of Nobu Matsuhisa

New-style Sashimi Salmon with Extra-virgin Olive Oil

Recipe courtesy of Ming Tsai

New Caesar-Style Salad

Recipe courtesy of Curtis Aikens

New Orleans-Style Bouillabaisse

Recipe courtesy of Rachael Ray

Whole Baked Fish Cuban-Style

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories