| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eastwest | 4 | Servings | ||
INGREDIENTS
| 8 | oz | Hamachi, yellowtail |
| pounded out | ||
| Carpaccio-style | ||
| 1/4 | c | 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 | T | Super-fine-juilenned Ginger |
| Soy Syrup, see * Note | ||
| 1/4 | c | Curry Oil, see * Note |
INSTRUCTIONS
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@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-19-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 203
Total Fat: 23g
Cholesterol: 61mg
Sodium: 3.2mg
Potassium: 15.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g