Yellowtail Jalapeno Recipe

Name: Koizi Endless Gourmet Grill & Sushis Yellowtail Jalapeno Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 0.5 lb fresh yellowtail (hamachi), sashimi-grade; 1 whole jalapeño, thinly sliced; 0.5 tsp kosher salt; 1 tbs fresh lime juice; 2 tsp soy sauce (low-sodium preferred); 1 tsp ponzu sauce; 0.5 tsp sesame oil; 0.25 tsp yuzu kosho or wasabi (optional); 2 tbs microgreens or finely sliced scallions; 0.5 tsp toasted sesame seeds; 1 tbs pickled ginger (optional); 1 to taste crushed ice or chilled plate

Inspired by Koizi Endless Gourmet Grill & Sushi

Time15m

Serves1

(6pcs)

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Ingredients

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Sashimi

1/2 lb fresh yellowtail (hamachi), sashimi-grade

1 whole jalapeño, thinly sliced

1/2 tsp kosher salt

1 tbs Fresh lime juice

Sauce & Garnish

2 tsp soy sauce (low-sodium preferred)

1 tsp ponzu sauce

1/2 tsp Toasted sesame oil

1/4 tsp yuzu kosho or wasabi (optional)

2 tbs microgreens or finely sliced scallions

1/2 tsp toasted sesame seeds

Serving

1 tbs pickled ginger (optional)

1 to taste crushed ice or chilled plate

Method

Sashimi

Prep fish

Keep the yellowtail well chilled until ready to slice. Using a very sharp sashimi knife, trim any silver skin or connective tissue. Slice the yellowtail across the grain into 6 even pieces approximately 1/4-inch thick and about 2–3 inches long.

Season slices

Arrange the 6 yellowtail slices on a chilled plate or over a bed of crushed ice, spacing them evenly. Lightly sprinkle kosher salt over each slice (total about 1/2 tsp distributed) and let sit 1 minute to enhance flavor.

Add jalapeño & lime

Place one thin jalapeño slice on top of each yellowtail piece. Immediately squeeze fresh lime juice evenly over the six pieces (about 1 tablespoon total) so the citrus lightly cures the surface while preserving raw texture and bright flavor.

Sauce & Garnish

Prepare dressing

In a small bowl combine soy sauce (2 tsp), ponzu (1 tsp), sesame oil (1/2 tsp) and yuzu kosho or wasabi if using (1/4 tsp). Stir until emulsified.

Using a small spoon, drizzle about 1/2 teaspoon of the sauce mixture over each yellowtail slice (total ~3 tsp used). Be careful not to oversaturate the fish — just a light coating to complement the jalapeño and lime.

Sprinkle toasted sesame seeds lightly over all pieces and top with microgreens or finely sliced scallions (about 2 tablespoons total) for color and texture.

Serving

Serve immediately while the fish is chilled. Plate the yellowtail pieces with optional pickled ginger on the side. If desired, place on a chilled plate or shallow bowl of crushed ice to keep temperature and presentation.

Provide additional soy or ponzu at the table. Enjoy all 6 pieces promptly for best texture and flavor.