Yellowtail Recipe

Name: M Vista | Asian Fusion • Sushis Yellowtail Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 0.5 lbs fresh yellowtail (Hamachi) fillet, sashimi-grade; 0.5 tsp fine sea salt; 2 tbs fresh yuzu juice (or fresh lemon + lime mix); 2 tbs soy sauce (usukuchi or light preferred); 1 tbs mirin; 1 tsp rice vinegar; 0.5 tsp sesame oil; 2 tbs ponzu (optional, as alternate finishing sauce); 2 tbs scallions (green parts), thinly sliced; 1 tbs fresh cilantro leaves (optional); 0.25 cups microgreens or shiso leaves (optional); 1 tsp fresh jalapeño or serrano, very thinly sliced; 0.5 tsp grated fresh ginger; 0.25 tsp fresh garlic, grated (optional); 1 tsp toasted sesame seeds (white or black); 0.5 tsp yuzu or lemon zest (for finishing); 0.25 tsp kosher or flaky sea salt (to finish); 0.5 cups sushi rice or steamed rice (optional, for a la carte plating); 1 tbs pickled ginger; 0.5 tsp wasabi (fresh or paste)

Inspired by M Vista | Asian Fusion • Sushi

Time20m

Serves2

Make Yellowtail Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Sashimi

1/2 lbs fresh yellowtail (Hamachi) fillet, sashimi-grade

1/2 tsp fine sea salt

Citrus & Sauces

2 tbs fresh yuzu juice (or fresh lemon + lime mix)

2 tbs soy sauce (usukuchi or light preferred)

1 tbs Mirin

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

2 tbs ponzu (optional, as alternate finishing sauce)

Aromatics & Garnishes

2 tbs scallions (green parts), thinly sliced

1 tbs fresh cilantro leaves (optional)

1/4 cups microgreens or shiso leaves (optional)

1 tsp fresh jalapeño or serrano, very thinly sliced

1/2 tsp grated fresh ginger

1/4 tsp fresh garlic, grated (optional)

1 tsp toasted sesame seeds (white or black)

1/2 tsp yuzu or lemon zest (for finishing)

1/4 tsp kosher or flaky sea salt (to finish)

Accompaniments

1/2 cups sushi rice or steamed rice (optional, for a la carte plating)

1 tbs pickled ginger

1/2 tsp wasabi (fresh or paste)

Method

Fish & Sashimi

Prepare and slice yellowtail

Keep the yellowtail well chilled. Pat the fillet dry with paper towels. Lightly season both sides with the fine sea salt and let rest on a plate in the refrigerator for 5 minutes to firm and hydrate. Using a very sharp sashimi or chef's knife, slice the fillet into 1/4-inch (6 mm) thick slices on a diagonal (about 8–10 slices from 0.5 lb depending on size). Arrange slices on a chilled serving plate, slightly overlapping if serving as a la carte sashimi or place atop small molded rice portions if serving nigiri.

Citrus & Sauces

Make citrus-soy dressing

In a small bowl combine yuzu juice (or lemon + lime mix), soy sauce, mirin, rice vinegar and sesame oil. Whisk until combined. Taste and adjust: add a little more yuzu or a drop of mirin to balance salt and acidity. If using ponzu as an alternate, keep it ready chilled and use in place of or in addition to the citrus-soy dressing for finishing some pieces.

To finish sashimi, lightly brush or spoon about 1/2 teaspoon of the citrus-soy dressing over each slice of yellowtail immediately before serving so the fish stays glossy and bright.

Aromatics & Garnishes

Prepare garnishes

Thinly slice scallions on the bias and very thinly slice the jalapeño/serrano, removing seeds if you prefer less heat. Lightly toast sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant, shaking the pan to avoid burning. Zest a bit of yuzu or lemon and grate fresh ginger and garlic.

Garnish each slice of yellowtail with a small sprinkle of scallions, a few microgreens or one shiso leaf, a sliver of chili, a tiny pinch of grated ginger (and garlic if using), and finish with a dusting of toasted sesame seeds and yuzu/lemon zest. Add a final light sprinkle of flaky sea salt to heighten flavor.

Accompaniments & Plating

If plating a la carte with rice, shape 1–2 tablespoon portions of warm sushi rice into small ovals and place a slice of yellowtail over each; brush with the citrus-soy dressing and garnish as above to create nigiri-style bites. For sashimi presentation, fan slices on a chilled plate and arrange pickled ginger and a small dab of wasabi at the side.

Serve immediately at cool room temperature or slightly chilled. Provide extra soy sauce or ponzu on the side for diners who want more. Consume within 30–45 minutes of plating for best texture and flavor.