Yellowtail Jalapeno Recipe

Name: Nobu San Diegos Yellowtail Jalapeno Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 grams Yellowtail fish (sashimi grade); 1 clove Garlic; 1 whole Jalapeno pepper; 2 tablespoons Cilantro; 50 ml Japanese soy sauce; 10 ml Yuzu juice (or lemon juice)

Inspired by Nobu San Diego

Time20m

Serves2

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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Ingredients

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Sashimi Ingredients

7.05 oz (200 grams) Yellowtail fish (sashimi grade)1 clove Garlic1 whole Jalapeno pepper2 tablespoons Cilantro3 3/8 tbsp (50 ml) Japanese soy sauce2.03 tsp (10 ml) Yuzu juice (or lemon juice)

Method

Preparation Instructions

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.

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.

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.

Garnish with Cilantro

Finely chop the cilantro and sprinkle it over the yellowtail and jalapeno for freshness and added flavor.

Make the Soy Sauce Mixture

In a small bowl, combine the Japanese soy sauce and yuzu juice. Stir well to mix the flavors.

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.