Recipe information
Delicately sliced yellowtail sashimi with touches of garlic puree, adorned with jalapeno slices then crowned with cilantro and served with Japanese citrus soy sauce; 6 pieces in one order. The cilantro elevates every bite, enhancing the flavor.
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Sashimi Ingredients
Preparation Instructions
1. Prepare the Garlic Puree
Peel and finely chop the garlic clove. Using a mortar and pestle or a small food processor, mash the garlic with a pinch of salt until it forms a smooth paste. Set aside.
2. Slice the Yellowtail
Using a sharp knife, slice the yellowtail fish into thin, delicate pieces, about 1/4 inch thick. Arrange the slices neatly on a serving plate.
3. Prepare the Jalapeno
Remove the seeds from the jalapeno pepper (if you prefer less heat) and thinly slice it into rings. Scatter the jalapeno slices over the yellowtail sashimi.
4. Garnish with Cilantro
Finely chop the cilantro and sprinkle it over the yellowtail and jalapeno for freshness and added flavor.
5. Make the Soy Sauce Mixture
In a small bowl, combine the Japanese soy sauce and yuzu juice. Stir well to mix the flavors.
6. Serve
Drizzle the garlic puree over the sashimi, followed by the soy sauce mixture. Serve immediately with extra jalapeno and cilantro on the side if desired.