Ginger Emulsion

This is the sauce for Hamachi that can be lightly seared or served raw.
2 TB Ketchup
1 tsp Reduced Balsamic Vinegar
1 tsp Soy Sauce
1/3 qt fresh tomato water
Fresh Ginger juice to finish

In a small heavy bottomed pot reduce the ketchup so that most of the liquid is gone, being careful to not over cook it. This is just to remove some of the natural water and provide the base for the sauce. Once the ketchup is reduced add 1tsp Balsamic and reduce to sec. Add soy sauce and do the same until sec. Once complete emulsify 1/2lb fresh unsalted butter over low heat. Once all the butter has been added, use the tomato water to gain the dessired consistency and finally finish with fresh ginger juice. Once the ginger has been added, DO NOT cook or reduce any more. Salt and Pepper if desired. We used to froth the emulsion right before platting to make a "cloud" or foam from the sauce which we then placed right on top of the sliced hamachi so that there wouldnt be a sauce running all over the plate. Depending on what your going for, refined or natural either way works great.