Yellowtail Jalapeno (6) Recipe

Name: Sakeba Asian Pub & Grills Yellowtail Jalapeno (6) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 9 oz fresh yellowtail (hamachi), sashimi-grade; 1 whole jalapeño pepper, thinly sliced; 2 stalks scallions (green onions), thinly sliced on bias; 0.25 cups microgreens or cilantro leaves (optional, for garnish); 2 tbs soy sauce (light or usukuchi recommended); 1 tbs freshly squeezed lemon juice; 1 tsp rice vinegar; 1 tsp mirin; 0.5 tsp sesame oil (toasted); 0.5 tsp grated fresh ginger; 0.5 tsp sugar or honey; 1 tsp optional: yuzu juice or ponzu (can replace lemon); 0.5 tsp toasted sesame seeds (white or black), optional; 0.25 tsp kosher salt or sea salt; 0.125 tsp freshly ground black pepper (optional)

Inspired by Sakeba Asian Pub & Grill

Time20m

Serves6

Raw yellowtail, jalapeno w. Japanese dressing

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Ingredients

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Yellowtail & Toppings

9 oz fresh yellowtail (hamachi), sashimi-grade

1 whole jalapeño pepper, thinly sliced

2 stalks scallions (green onions), thinly sliced on bias

1/4 cups microgreens or cilantro leaves (optional, for garnish)

Japanese Dressing (Ponzu-Soy Dressing)

2 tbs soy sauce (light or usukuchi recommended)

1 tbs freshly squeezed lemon juice

1 tsp Rice vinegar

1 tsp Mirin

1/2 tsp sesame oil (toasted)

1/2 tsp grated fresh ginger

1/2 tsp sugar or honey

1 tsp optional: yuzu juice or ponzu (can replace lemon)

Finishing & Serving

1/2 tsp toasted sesame seeds (white or black), optional

1/4 tsp kosher salt or sea salt

1/8 tsp freshly ground black pepper (optional)

Method

Yellowtail & Toppings

Prepare fish

Keep yellowtail very cold until ready to slice. Pat fillet dry with paper towels. Using a sharp sashimi knife, slice the yellowtail against the grain into 6 even thin slices (about 0.15–0.25 in / 3–6 mm thick). Arrange slices on a chilled serving plate, slightly overlapping, leaving space for jalapeño and scallions.

Slice jalapeño and scallions

Remove stem and seeds from jalapeño for milder heat (leave some seeds if you prefer more heat). Thinly slice into rounds (about 1–2 mm). Thinly slice scallions on a bias into fine rings. Reserve separate small piles for topping.

Japanese Dressing (Ponzu-Soy Dressing)

Whisk dressing: In a small bowl combine soy sauce (2 tbs), lemon juice (1 tbs), rice vinegar (1 tsp), mirin (1 tsp), toasted sesame oil (1/2 tsp), grated fresh ginger (1/2 tsp) and sugar or honey (1/2 tsp). If using yuzu or ponzu, stir in 1 tsp to brighten the flavor. Whisk until sugar dissolves and ingredients are fully combined.

Taste and adjust: Taste dressing and adjust balance — add a little more lemon or ponzu for brightness, a pinch more sugar if too sharp, or an extra 1/4 tsp sesame oil for nuttiness. Dressing should be bright, slightly salty, and balanced.

Assembly & Finishing

Dress fish: Spoon about 1 teaspoon of the Japanese dressing over each yellowtail slice, or lightly brush/drizzle so each piece is glossed but not swimming in sauce. Total dressing used will be roughly 2–3 tbs for 6 pieces.

Top with jalapeño and scallions: Place 1–2 thin jalapeño rounds on each slice (adjust for desired heat). Scatter sliced scallions evenly over the fish.

Season and garnish: Lightly sprinkle a pinch of kosher or sea salt (about 1/8 tsp distributed) and a small grind of black pepper if using. Finish with a light dusting of toasted sesame seeds and a few microgreens or cilantro leaves for color.

Serve immediately: Serve the Yellowtail Jalapeño chilled, as an appetizer. Provide extra dressing on the side if desired. Consume within 30 minutes of assembly for best texture and flavor.