Yellowtail Crudo/Sashimi With Jalapeno
Inspired by Nobu’s famous yellowtail jalapeño dish- ditch the restaurant, and make this super lush yellowtail and jalapeño sashimi dish at home .
There’s no cooking involved, just slice up a few slices of sushi grade yellowtail, garnish with a thin slice of jalapeño, add a little dollop of orange roe, and drizzle that citrusy yuzu ponzu sauce on.
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Yuzu Soy
Yuzu Ponzu Sauce, pre-made bottle that I used -here- or make your own:
3 tbs yuzu juice
3 tbs soy sauce
Yellow Tail Kingfish (order online @ Wulfsfish)
2 small Jalapenos
1 bunch cilantro (washed, use tops only, no long stems)
1 lemon (cut into wedges for garnishing)
1 trout caviar (order online @ Wulfsfish)
PREPARATION:
Fully defrost by placing fish in fridge overnight day before eating.
Slice up a few slices of sushi grade yellowtail (you want it thin but not too thin that it falls apart, about 3/8” or so. Cut at a 45 degree angle, then arrange in a pattern of your choice, I chose a sunburst pattern.
Garnish with a thin slice of jalapeño, add a little dollop of orange trout roe, and drizzle that citrusy yuzu ponzu sauce on!