Directions:
- 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.
- SOY SYRUP
- Combine all ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 per cent reduction. Let cool.
- CURRY OIL
- Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 709.89 Kcal (2972 kJ) | ||
| Calories from fat | 545.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.59g | 93% | |
|---|---|---|---|
| Sodium | 68.15mg | 3% | |
| Potassium | 159.66mg | 3% | |
| Total Carbs | 33.75g | 11% | |
| Sugars | 27.26g | 109% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 15.52g | 31% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 2.4mg | 13% | |
| Calcium | 61.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 396.83 Kcal (1661 kJ) | ||
| Calories from fat | 304.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.87g | 93% | |
|---|---|---|---|
| Sodium | 38.1mg | 3% | |
| Potassium | 89.25mg | 3% | |
| Total Carbs | 18.86g | 11% | |
| Sugars | 15.24g | 109% | |
| Dietary Fiber | 1.74g | 12% | |
| Protein | 8.68g | 31% | |
| Vitamin C | 4.1mg | 12% | |
| Iron | 1.3mg | 13% | |
| Calcium | 34.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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