New style hamachi sashiki with curry oil

Ingredients

Quantity		Ingredient
8	ounces	Hamachi (yellowtail); pounded out
		Carpaccio-style
¼	cup	Chopped chives
		Fleur de sel
		(kosher salt could work; but recommend
		Fleur de sel for both taste and texture)
		Fresh-cracked black pepper
½	tablespoon	Super-fine-juilenned Ginger
		Soy Syrup; see * Note
¼	cup	Curry Oil; see * Note

Directions

* 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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-19-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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