Yellowtail Jalapeno Recipe

Name: Sakeba Asian Pub & Grills Yellowtail Jalapeno Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 10 oz fresh yellowtail (hamachi), sashimi grade; 1 each Jalapeño, thinly sliced (seeds kept or removed to taste); 2 tbs Japanese soy sauce (or light shoyu); 1 tbs mirin; 1 tsp rice vinegar; 1 tsp sesame oil (toasted); 1 tsp fresh lime juice; 1 tsp grated fresh ginger; 1 tsp kosher salt; 1 tsp granulated sugar; 2 tbsp green onion / scallion, thinly sliced on bias; 1 tsp toasted sesame seeds (white or mixed); 2 tbsp microgreens or cilantro (optional); 0.25 tsp yuzu kosho or a pinch of shichimi togarashi (optional); 1 tsp neutral oil (grapeseed) or extra sesame oil for drizzle; 0.5 cups thinly sliced cucumber or daikon (optional bed); 1 cup steamed rice or small lettuce leaves (optional)

Inspired by Sakeba Asian Pub & Grill

Time20m

Serves2

Raw yellowtail, jalapeno w. Japanese dressing

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Ingredients

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Yellowtail and Marinade

10 oz fresh yellowtail (hamachi), sashimi grade

1 each Jalapeño, thinly sliced (seeds kept or removed to taste)

2 tbs Japanese soy sauce (or light shoyu)

1 tbs Mirin

1 tsp Rice vinegar

1 tsp sesame oil (toasted)

1 tsp Fresh lime juice

1 tsp grated fresh ginger

1 tsp kosher salt

1 tsp granulated sugar

Garnish and Finish

2 tbsp green onion / scallion, thinly sliced on bias

1 tsp toasted sesame seeds (white or mixed)

2 tbsp microgreens or cilantro (optional)

1/4 tsp yuzu kosho or a pinch of shichimi togarashi (optional)

1 tsp neutral oil (grapeseed) or extra sesame oil for drizzle

To Serve

1/2 cups thinly sliced cucumber or daikon (optional bed)

1 cup steamed rice or small lettuce leaves (optional)

Method

Yellowtail and Marinade

Prepare fish

Keep yellowtail well-chilled until ready. Using a very sharp knife, slice the yellowtail against the grain into 1/8–1/4 inch (3–6 mm) thin sashimi slices. Arrange slices in a single layer on a chilled plate or platter.

Make dressing

In a small bowl whisk together soy sauce (2 tbs), mirin (1 tbs), rice vinegar (1 tsp), sesame oil (1 tsp), lime juice (1 tsp), grated ginger (1 tsp), kosher salt (1 tsp), and sugar (1 tsp) until sugar and salt dissolve. Taste and adjust balance—it should be savory with a gentle sweet-sour note.

Add jalapeño

Thinly slice the jalapeño crosswise into very thin rounds. Scatter half the jalapeño slices over the arranged yellowtail. If you prefer less heat remove seeds before slicing.

Spoon or lightly drizzle about half of the dressing evenly over the fish so each slice gets a bit. Let the fish sit at cool room temperature or in the refrigerator for 5–8 minutes to allow the flavors to marry. Reserve the remaining dressing for finishing or guests who want extra.

Garnish and Finish

Just before serving, scatter the remaining jalapeño slices across the fish for fresh heat and color.

Sprinkle thinly sliced scallions (2 tbsp) and toasted sesame seeds (1 tsp) evenly over the yellowtail.

If using, dot very small amounts (about 1/4 tsp each) of yuzu kosho or sprinkle a light pinch of shichimi togarashi across the dish for citrusy-umami or extra spice. Drizzle the reserved dressing and/or 1 tsp neutral oil or extra sesame oil over the top for gloss and mouthfeel.

Add microgreens or cilantro for brightness and visual contrast.

To Serve

Serve the Yellowtail Jalapeño immediately with thinly sliced cucumber/daikon as a bed or alongside steamed rice or wrapped in small lettuce leaves. Provide extra dressing on the side for those who prefer more.

Consume raw fish within the same meal and keep chilled until plated.