New Style Sashimi Salmon With Extra Virgin Olive Oil Recipes

NEW STYLE HAMACHI SASHIMI WITH CURRY OIL

New Style Hamachi Sashimi with Curry Oil image

Provided by Ming Tsai

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

Ingredients

8 ounces of hamachi (yellowtail), pounded out carpaccio style
1/4 cup 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 tablespoon ginger julienned super fine
Soy syrup, recipe follows
1/4 cup curry oil, recipe follows
2 cups thin soy sauce
1/2 cup brown sugar
1 lime juiced
1/4 cup curry powder
Water to make runny paste
Pinch of salt
1 cup canola oil
Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.

Steps:

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.
Combine all ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 per cent reduction. Let cool.

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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