New Style Hamachi Sashiki With Curry Oil
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




8 ounces Yellowtail Tuna, pounded out carpaccio-style
1/4 cup Chopped chives
Fleur de sel
(kosher salt could work, but recommend fleur de sel 
Fresh-cracked black pepper
1/2 tablespoon Super-fine-juilenned Ginger
Soy Syrup
1/4 cup Curry Oil

Preparation

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. 3 This recipe yields 4 servings.