Yellowtail Sashimi with Diced Chiles Recipe

Name: Yellowtail Sashimi with Diced Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Julienned daikon radish, for serving*; *These items can be found at specialty Japanese stores

Servings: persons

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
Julienned daikon radish, for serving*
*These items can be found at specialty Japanese stores

1
Slice the yellowtail very thinly and fan out on a plate.
2
Brush the minced garlic over the sashimi evenly.
3
Sprinkle the ginger, scallions, and jalapeno evenly over the fish.
4
Drizzle the soy sauce, yuzu, and ponzu evenly over the fish.
5
Heat a small saucepan over high heat.
6
Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds.
7
Remove from the heat and carefully pour over the fish.
8
The hot oil will sear the outside of the fish.
9
Garnish with a lemon wedge and julienned daikon.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Yellowtail Sashimi with Diced Chiles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yellowtail Sashimi with Diced Chiles

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