*These items can be found at specialty Japanese stores
Ingredients
- 4 ounces fresh premium yellowtail (belly, if available)*
- 1/2 teaspoon minced garlic
- 1/2-ounce fresh ginger, finely julienne
- 1 1/2 tablespoons thinly sliced scallions
- 1 tablespoon finely diced red jalapeno
- 1 tablespoon finely diced green jalapeno
- 1 tablespoon soy sauce
- 1 tablespoon yuzu juice (Japanese citrus)*
- 1 tablespoon ponzu sauce (Japanese citrus vinegar)*
- 1 tablespoon extra-virgin olive oil
- 1 lemon wedge, for serving
- Daikon radish, cut into julienne, for serving*
Directions
Slice the yellowtail very thinly and fan out on a plate.
Brush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish.
Heat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish.
Garnish with a lemon wedge and julienned daikon.
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By Sooz Cooks
Northern CO
on May 25, 2011
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My son just recently made this recipe for us for dinner and it was FABULOUS! We also just sliced the jalapenos into rings and put it on top of each piece of yellowtail. For the ginger we used a garlic slicer and it worked great! We only had this dish as an appetizer but I could have eaten a lot more!
By anna_11184439
san ramon, CA
on October 09, 2008
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Here is a tip for the dicing the jalapenos, don't. Instead slice the jalapeno in thin round rings, it much each to each and makes a great presentation.
Great for a sushi night meal.
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