New Style Hamachi Sashimi with Curry Oil

• 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

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.

hamachi, chives, could, black pepper, ginger, soy syrup, curry oil, soy sauce, brown sugar, lime juiced, curry powder, water, salt, canola oil

Taken from www.foodnetwork.com/recipes/new-style-hamachi-sashimi-with-curry-oil-recipe.html (may not work)