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.