New Style Hamachi Sashimi with Curry Oil Recipe

Name: New Style Hamachi Sashimi with Curry Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, New Style Hamachi Sashimi with Curry Oil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New Style Hamachi Sashimi with Curry Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions