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Ingredientes
- 8 ounce Hamachi (yellowtail) pounded out
- Â Â carpaccio-style
- 1/4 c. Minced chives
- Â Â Fleur de sel
- Â Â (kosher salt could work, but recommend fleur de sel for both taste and texture)
- Â Â Fresh-cracked black pepper
- 1/2 Tbsp. Super-fine-juilenned Ginger
- Â Â Soy Syrup see * Note
- 1/4 c. Curry Oil see * Note
Direcciones
- Wrap each 2-oz piece of fish in plastic wrap and lb. flat using the bottom of a saute/fry pan. Lay each plate with the carpaccio. Sprinkle with chives, a healthy pinch of salt and black pepper. Drizzle a little Soy Syrup.
- In a small saute/fry pan, heat the Curry Oil very warm. Add in the ginger to the pan. Immediately spoon on 1 Tbsp. per plate of the warm oil. The fish should sizzle where the oil hits. Serve at once.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6g | |
| Recipe makes 4 servings | |
| Calories 2 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 16mg | 0% |
| Total Carbs 0.34g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.13g | 0% |
| Protein 0.11g | 0% |
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