New Style Hamachi Sashiki With Curry Oil

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

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.