New Style Hamachi Sashimi With Curry Oil Recipes

NEW STYLE SASHIMI

Steps:

• Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
• Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
• Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
• This recipe may also be followed using shellfish, beef or tofu.
• Combine in small bowl.
• Combine in small bowl.

SHIITAKE STUFFED STEAMED STRIPED BASS FLASHED WITH CURRY OIL

Steps:

• Score both sides of the bass with a sharp knife. Open bass and lay out skin down. Season well. Spread on a thin layer of shiitakes followed by some ginger and scallions. Fold bass back together and place in steamer lined with napa cabbage leaves. Steam for 10 minutes until fish is fully cooked. Drizzle a little soy syrup and flash with hot curry oil.
• Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.
• Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.

NEW-STYLE SASHIMI SALMON WITH EXTRA-VIRGIN OLIVE OIL

Steps:

• Wrap each piece of salmon loosely in plastic film. Place on a work surface and using a meat pounder or mallet, pound the fish gently to about 1/8-inch thickness.
• Unwrap the salmon and transfer each flattened fillet to a serving plate. Season the fish lightly with salt and pepper and sprinkle with the chives.
• In a small skillet over high heat, heat the olive oil until very hot, about 5 minutes. Stir in the ginger, remove from the stove, and immediately spoon a bit of the oil over 1 portion of the fish. The fish should sizzle when the oil hits it; if not, return the skillet to the stove, reheat the oil. Spoon 1 tablespoon of the hot oil over each portion and serve at once.

HAMACHI SASHIMI AND BUCKWHEAT SOBA SALAD WITH PONZU VINAIGRETTE

Steps:

• Boil the soba noodles in boiling water until cooked, then transfer to ice water and drain. Set aside.
• Lay a base of shredded cabbage in 4 serving dishes. Spread a bundle of soba noodles over cabbage. Drizzle Vinaigrette over noodles. Alternate 4 to 5 slices of hamachi sashimi with cucumber and fan out on noodles. Drizzle more Vinaigrette over sashimi. Garnish with ikura, pickled ginger and kaiware sprouts. Serve cold.
• Blend the oil, ponzu, lemon juice, sugar, mustard and salt in a small bowl, then reserve.

WILD HAMACHI SASHIMI WITH COCONUT-GREEN CURRY VINAIGRETTE AND GINGER

Steps:

• Make coconut curry vinaigrette:
• In large skillet over low heat, heat 1 tablespoon olive oil until hot but not smoking. Add onion and sauté until translucent and softened, about 8 minutes. Add garlic, curry paste, and lemongrass and continue cooking, uncovered, until aromatic, about 5 minutes. Add coconut milk and wine, increase heat to moderately high, and bring to boil. Reduce heat to moderate and simmer, stirring occasionally, until reduced by half, about 20 minutes. Stir in heavy cream, remove from heat, and let cool about 10 minutes. Using slotted spoon, remove lemongrass and discard. Transfer mixture to blender, add lime juice, and pulse until smooth, about 30 seconds (use caution when blending hot liquids). With motor on low, add remaining 1/4 cup olive oil in slow, steady stream and process until fully incorporated. Stir in salt and set aside.
• Fry ginger:
• In heavy medium saucepan over moderately high heat, heat vegetable oil to 300°F. Fry ginger, stirring occasionally, until light golden brown, about 5 minutes. Using slotted spoon, transfer ginger to paper towels to drain. Sprinkle with salt and pepper.
• To serve:
• Divide hamachi evenly among 8 chilled plates. Drizzle 1/4 cup vinaigrette over and around fish, sprinkle with fried ginger, and serve.