New Style Hamachi Sashimi with Curry Oil

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
• 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

Instructions

1. Wrap each 2-ounce piece of fish in plastic wrap and pound flat using the bottom of a saute pan.
2. Lay each plate with the carpaccio.
3. Sprinkle with chives, a pinch of salt and black pepper.
4. Drizzle a little soy syrup.
5. In a small saute pan, heat the curry oil very hot.
6. Add the ginger to the pan.
7. Immediately spoon on 1 tablespoon per plate of the hot oil.
8. The fish should sizzle where the oil hits.
9. Serve at once.
10. Combine all ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 per cent reduction.
11. Let cool.
12. Make paste and slowly add oil.
13. Let stand for 1 hour to settle.
14. Use top, yellow oil for garnish.