New Style Hamachi Sashimi With Curry Oil Recipes

NEW-STYLE SASHIMI SALMON WITH EXTRA-VIRGIN OLIVE OIL

New-style Sashimi Salmon with Extra-virgin Olive Oil image

Provided by Ming Tsai

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 (2-ounce) salmon fillets
Fleur de sel, or regular sea salt
Coarsely ground black pepper
2 tablespoons chopped chives
1/4 cup extra-virgin olive oil
1/2 tablespoon finely julienned fresh ginger

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.

WILD HAMACHI SASHIMI WITH COCONUT-GREEN CURRY VINAIGRETTE AND GINGER

Wild Hamachi Sashimi with Coconut-Green Curry Vinaigrette and Ginger image

Provided by Mark Franz

Categories Blender Dairy Fish Garlic Ginger Onion Appetizer Fry Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

Coconut-green curry vinaigrette
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 white onion, very thinly sliced
1 garlic clove, minced
1 tablespoon Thai green curry paste*
1 stalk fresh lemongrass, root ends trimmed, 1 or 2 tough outer leaves discarded from stalk, and roughly chopped
1 (13.5 ounce) can unsweetened coconut milk
1 cup white wine, preferably Sauvignon Blanc
1/4 cup heavy cream
2 tablespoons freshly squeezed lime juice (from 1 medium lime)
1/2 teaspoon sea salt
Fried ginger
1 cup vegetable oil
2 (2-inch) pieces fresh ginger (about 1 ounce total), peeled and very thinly sliced
1/4 teaspoon sea salt
Scant 1/8 teaspoon freshly ground black pepper
Hamachi
8 ounces fresh sushi-grade hamachi** from a reputable fishmonger, well-chilled and very thinly sliced
*Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
**Ask your fishmonger for a hamachi filet that can be easily divided into 8 portions. Or, ask him to slice it for you. If hamachi is unavailable, sushi-grade ahi tuna makes a good substitute.

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.

NOBU'S NEW STYLE SASHIMI

Nobu's New Style Sashimi image

New-style sashimi, one of Nobuyuki Matsuhisa's trademark dishes, was invented when a customer sent a plate of sashimi back to the kitchen because he didn't like raw fish; the recipe was Nobu's solution to the problem.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

1/2 teaspoon sesame seeds
3 ounces sashimi-quality fluke fillet, thinly sliced crosswise on the diagonal
1 small clove garlic, minced
Ginger, peeled and finely julienned, to taste
Chives, cut into 1 1/2-inch lengths, to taste
2 teaspoons soy sauce
2 teaspoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons sesame oil

Steps:

In a small skillet over medium heat, cook sesame seeds until fragrant and golden. Remove to a small bowl.
Arrange fish on a plate. Rub with garlic. Sprinkle ginger and chives over fish. Drizzle with soy sauce and lemon juice. Sprinkle with sesame seeds.
Heat olive and sesame oils in a small saucepan until they begin to smoke. Pour over fish; the hot oil will sear the fish as it makes contact.

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