Tuesday, May 10, 2016

Yellowtail Sashimi with Jalapeño

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


  1. 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).
  2. Spread garlic puree over a small plate, set aside.
  3. In a small bowl combine lemon, soy, chili oil, and red chili powder. Set aside.
  4. 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.
  5. Top each slice of fish with a slice of jalapeño. Do ahead. Chill if not serving immediately.
  6. Pour lime-chili-soy sauce over fish, garnish with cilantro leaves and serve immediately.

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