Yellowtail Jalapeno Recipe
(Raw) Thin slices yellowtail top with jalapeno and masago drizzle w.ponzu sauce
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Ingredients
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Fish
Toppings
Sauce
Method
Preparation
- 1
Slice the Yellowtail
Using a sharp knife, slice the yellowtail fish into thin, even slices (approximately 1/4 inch thick). Arrange the slices on a chilled plate.
- 2
Prepare the Jalapeno
Remove the seeds from the jalapeno for less heat (optional). Thinly slice the jalapeno into rounds. Set aside.
- 3
Prepare the Masago
Measure out 30g of masago and set aside for garnish.
Assembly
- 4
Assemble the Dish
Top each slice of yellowtail with a slice of jalapeno. Sprinkle the masago evenly over the assembled yellowtail and jalapeno.
- 5
Drizzle with Ponzu Sauce
Using a small spoon or squeeze bottle, drizzle ponzu sauce over the yellowtail, jalapeno, and masago for added flavor.