Spicy Pacific Yellowtail Sashimi Recipe
Drip 'Calabrasian' Chili Sauce, Snow Peas, Vidalia Onion, Tobiko Caviar
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Ingredients
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Main Ingredients
Calabrasian Chili Sauce
Method
Preparation of Ingredients
Slice the Yellowtail
Using a sharp knife, thinly slice the Pacific Yellowtail against the grain into sashimi pieces. Aim for pieces that are about 1/4 inch thick.
Prepare the Snow Peas
Trim the ends of the snow peas and remove any strings. Blanch them in boiling water for about 1 minute, then quickly transfer them to an ice bath to retain their vibrant color and crispness.
Slice the Vidalia Onion
Peel the Vidalia onion and slice it thinly into rings or half-moons, depending on your preference.
Calabrasian Chili Sauce Preparation
Mix the Sauce
In a small bowl, combine the Calabrian chili paste, soy sauce, rice vinegar, lemon juice, and honey. Whisk until well blended. Adjust the spiciness to taste by adding more chili paste if desired.
Plating
Assemble the Dish
On a serving plate, arrange the slices of yellowtail sashimi in a fan shape. Scatter the blanched snow peas and sliced Vidalia onion around the sashimi.
Add Tobiko Caviar
Dollop the tobiko caviar over the sashimi and around the plate for an added burst of flavor and color.
Drizzle with Sauce
Drizzle the Calabrasian chili sauce generously over the sashimi and garnish with additional chili paste if desired.
