Japanese Yellowtail Recipe

Slice yellowtail

Chill the yellowtail briefly so it is firm. Using a very sharp knife, slice the yellowtail into 12 thin sashimi slices (about 1/8"–1/4" thick). Arrange the slices evenly on a chilled plate, leaving space between each piece.

Season fish lightly with sea salt flakes just before plating to avoid drawing out too much moisture.

Scatter sliced shiso leaves and microgreens around and over the fish. Finish with a light sprinkle of toasted sesame seeds.

Make the wasabi buttermilk

In a small bowl whisk together the buttermilk, wasabi paste, soy sauce, rice vinegar, lemon juice, neutral oil, kosher salt, and a pinch of black pepper until smooth and emulsified. Taste and adjust: add a touch more wasabi for heat, or a few drops more lemon for brightness. Chill until ready to plate.

If a thinner consistency is desired for drizzling, whisk in 1–2 tsp cold water or more lemon juice to loosen.

Prepare apple purée

Place chopped peeled apple, apple juice (or water), sugar, lemon juice, and salt in a blender. Puree until completely smooth. Taste for balance; add a touch more lemon if the purée tastes too sweet.

Bloom and dissolve gelatin

If using gelatin granules: sprinkle the gelatin over 1 tablespoon cold water and let bloom 2–3 minutes, then warm gently (in microwave 5–8 seconds or over a double boiler) until fully dissolved. If using agar-agar: sprinkle into the purée and bring mixture to a gentle simmer on the stove for 1–2 minutes to activate the agar.

Stir the dissolved gelatin or activated agar into the apple purée until homogeneous. Pass the mixture through a fine sieve into a small shallow tray to remove any fibers and create a smooth gel.

Refrigerate until set, about 30–45 minutes. Once set, cut the gelée into small dice (approx 1/4" cubes) or use a small round cutter to make coins for plating.

Whisk together light soy or ponzu and toasted sesame oil. Keep a small spoon or squeeze bottle ready to dress the finished dish lightly.

Place yellowtail slices on the serving plate. Spoon or dot the wasabi buttermilk around and lightly over 6–8 of the slices (use sparingly so it complements, not overwhelms).

Arrange pieces of green apple gelée atop or beside several slices to provide a crisp acidic counterpoint to the fish and creaminess of the buttermilk.

Drizzle a few drops of the finishing sauce (soy/ponzu + sesame oil) around the plate for savory depth, if using.

Garnish with remaining shiso, microgreens, and a final pinch of toasted sesame seeds. Serve immediately while the gelée is cold and the fish is chilled.