New Style Hamachi Sashiki With Curry Oil

Recipe Ingredients

8 oz	227g	Hamachi (yellowtail) - pounded out
		Carpaccio-style
1/4 cup	36g / 1.3oz	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	7.5ml	Super-fine-juilenned Ginger
		Soy Syrup - see * Note
1/4 cup	59ml	Curry Oil - see * Note

Recipe Instructions

* Note: See the "Soy Syrup" and "Curry Oil" recipes which are included in this collection.

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.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A14)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.