Hamachi Rocket Recipe
Thinly sliced yellow tail, topped with ponzu sauce, jalapeño, masago and chef's hot sauce
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Hamachi
Thinly slice the hamachi into elegant, sashimi-style pieces. Arrange them neatly on a chilled plate.
- 2
Add Ponzu Sauce
Drizzle the ponzu sauce evenly over the sliced hamachi.
- 3
Prepare the Jalapeño
Slice the jalapeño into thin rings. If desired, remove the seeds for less heat.
- 4
Garnish with Jalapeño and Masago
Place the jalapeño rings on top of the hamachi slices and sprinkle the masago generously over the dish.
- 5
Finish with Hot Sauce
Drizzle the chef's hot sauce over the hamachi, adjusting the amount to your preferred spice level.
- 6
Garnish and Serve
Add microgreens as a garnish and serve immediately, enjoying the fresh flavors.
