| 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 |
tb |
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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