Japanese Yellowtail Jalapeno Recipe
Thinly sliced yellowtail sashimi topped with jalapeños and a drizzle of truffle oil.
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Ingredients
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Sashimi
Method
Preparation
- 1
Prepare the Yellowtail
Using a sharp knife, slice the yellowtail fish into thin, even pieces. Aim for about 1/8 inch thickness.
- 2
Slice the Jalapeño
Remove the seeds from the jalapeño (if desired for less heat) and slice it thinly into rings.
- 3
Plate the Dish
On a serving plate, arrange the yellowtail slices in a fan shape or in a straight line.
- 4
Add Jalapeños
Gently place the sliced jalapeños on top of the yellowtail.
- 5
Drizzle Truffle Oil
Drizzle the truffle oil evenly over the yellowtail and jalapeño.
- 6
Finish with Soy Sauce and Lime
Serve with soy sauce and lime wedges on the side. Sprinkle sea salt to taste.
- 7
Garnish
Top with microgreens for an elegant presentation.
