A visit to Nobu in New York or Kabuki in Madrid, always called for us enjoying a perfect modern sashimi, with a delicate play of taste and texture. This Yellowtail Sashimi is inspired by just that. A fine balance of acid-sodium-heat. Thin slices of yellowtail, brushed in garlic, topped with the chili-lime-soy sauce, garnished with the fresh citrus cilantro and crunchy heaty jalapeño.
2.5 ounces sushi-grade yellowtail
1 clove garlic, finely minced or pureed
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon chili oil
1 teaspoon red chili powder
6 very thin slices of jalapeño (less than ¼ of 1 jalapeño)
Cilantro leaves for garnish
- 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 puree over a small plate, set aside.
- In a small bowl combine lemon, soy, chili oil, and red chili powder. 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. Do ahead. Chill if not serving immediately.
- Pour lime-chili-soy sauce over fish, garnish with cilantro leaves and serve immediately.