Recipe courtesy of Ming Tsai

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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  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.

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