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Recipe courtesy of Sushi Roku

Yellowtail Sashimi with Diced Chiles

  • Level: Intermediate
  • Yield: 4 to 6 appetizer servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    55
    Total Fat
    3
    Saturated Fat
    1
    Carbohydrates
    2
    Dietary Fiber
    0
    Sugar
    0
    Protein
    5
    Cholesterol
    10
    Sodium
    157
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
*These items can be found at specialty Japanese stores
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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

  1. Slice the yellowtail very thinly and fan out on a plate.
  2. 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.
  3. 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.
  4. Garnish with a lemon wedge and julienned daikon.
Show: Food Network Specials
Episode: Superstar Diet Secrets

Categories:

Asian Appetizer Appetizer Asian American Sushi Recipes Jalapeno Recipes Fruit Lemon Radish Recipes Low-Carb

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3 Reviews
Add Your Review

hedur

This is so delectable it's gotten to the point that when our friend gives us fresh caught tuna we don't want to do anything else with it other than this recipe. We used to do 2 oz fish per person, now we know to do at least 8 oz because it's kind of like potato chips in that you just don't want to stop eating it. The only change I make is to add the garlic and ginger to the pan with the hot oil instead of sprinkling them over the fish uncooked. Great appetizer but also great as a light meal with an asian salad on the side.

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