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New Style Sashimi with Soy-Lemon Syrup and Curry-Coriander Oil

As featured on Episode 7 of Simply Ming, guest chef Jason Santos shares his delicious sashimi recipe.


  • 1 tablespoon madras curry powder

  • 1 tablespoon ground coriander

  • ½ cup extra virgin olive oil

  • 2 8-ounce pieces sushi-grade salmon filet, center-cut, skinless, boneless

  • ¼ cup kechap manis (sweet soy sauce)

  • Juice of ½ lemon

  • 1 teaspoon ginger, fine julienne

  • 1 jalapeño, thinly sliced with seeds

  • 1 shallot, thinly sliced

  • 8 banana leaf squares, 3x3-inches


  • 1.

    Make the curry oil: To a small pan over high heat, add the curry powder and coriander. Lightly toast the spices for about 20 seconds until they are smoking.

  • 2.

    Whisk in the extra virgin olive oil. Remove from the heat, transfer to a bowl and reserve.

  • 3.

    Cut each salmon fillet in half to form 2 squares. Take one piece and sandwich it between two layers of plastic wrap. Using the flat side of a meat tenderizer, pound the salmon filet very thin – about 1/8-inch. Repeat with the three remaining pieces.

  • 4.

    Strain the curry-coriander oil into a small saucepan and heat over high heat until smoking.

  • 5.

    Make the syrup: In a small bowl, combine the kechap manis and lemon juice. Reserve.

  • 6.

    Plate the salmon: Lay down two banana leaf squares. Remove the plastic wrap from the “non-presentation” side of the salmon (skin side). Invert the pounded salmon on top of the banana leaf squares, presentation side up. Remove the second piece of plastic wrap.

  • 7.

    Top the pounded salmon with a few pieces of the ginger, jalapeño and shallot slices. Drizzle lightly with the kechap manis-lemon syrup and then spoon the hot curry-corriander oil over the salmon. Repeat with the remaining servings. Serve immediately.


Beverage Pairing: TY KU Super Premium Junmai Ginjo Sake

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