Yellowtail Sashimi with Jalapeno & Yuzu Sauce
Recipe
Yellowtail Sashimi with Jalapeño & Yuzu Sauce
Serves 8
Ingredients:
16 oz. of sushi-grade yellowtail
2 clove garlic, finely minced or puréed
1-inch piece of grated ginger
10 tbsp. yuzu juice (or lemon juice)
15 tbsp. of soy sauce
32 very thin slices of jalapeño
Cilantro for garnish
Directions:
Slice yellowtail in six thin slices. This is easiest when the fish is very cold or even slightly frozen (pop it in the freezer for 30 minutes if you’re having trouble).
Spread garlic and grated ginger over a small plate, set aside.
Combine yuzu and soy sauce, set aside.
Dip each slice of yellowtail in the garlic and arrange on serving plate. Don’t try to use all the garlic - there should just be a slight coating on each piece of fish.
Top each slice of fish with a slice of jalapeño.
Pour yuzu and soy sauce mixture over fish, garnish with cilantro leaves and serve immediately or chill until ready to serve.
