Yellowtail Jalapeno Recipe

Slice fish

Keep the yellowtail well chilled. Using a very sharp knife, slice the yellowtail into 12 equal sashimi slices about 1/4 inch thick (approx. 1 oz per slice). Arrange slices flat on a chilled plate or platter with a little space between each piece.

Prepare jalapeño

Wash and dry the jalapeño. Remove stem and very thinly slice crosswise into rounds (about 12 slices). If you prefer milder heat, remove seeds and membranes before slicing. Set aside.

Peel the garlic cloves and using a mandoline or sharp knife, slice them paper-thin. Heat neutral oil in a small saucepan over medium heat to about 325°F (160°C). Fry the garlic slices in batches until golden brown and crisp, about 30–60 seconds per batch. Use a slotted spoon to remove and transfer to a paper towel-lined plate immediately to drain and season lightly with a pinch of salt. Allow to cool; they will crisp further.

In a small bowl combine the Japanese-style dressing (or 2 tbsp ponzu-soy blend), 2 tsp chili oil, 1 tsp sriracha, 1 tsp soy sauce, 1 tsp lemon juice, and 1 tsp sesame oil. Whisk lightly to emulsify. Taste and adjust: add more sriracha for heat, more chili oil for chili flavor, or more dressing for acidity. The final amount should be a balanced, slightly spicy, savory dressing.

Place a jalapeño slice on top of each yellowtail piece. If jalapeño rounds are larger than the fish, trim to fit. Spoon a small drizzle (about 1/4 tsp) of the prepared sauce over each yellowtail and jalapeño stack so the fish is lightly coated but not swimming in sauce.

Using a small spoon, place a small mound (about 1/4 tsp) of tobiko on top of each jalapeño slice (or directly on the fish if preferred).

Scatter 2–3 garlic chips over each piece, or place them artfully to one side so they retain crunch. Sprinkle thinly sliced scallions and optional microgreens over the plate.

Finish with a light dusting of flaky sea salt and a few turns of freshly ground black pepper. If desired, add a tiny extra drizzle (a few drops) of chili oil or sriracha on top for presentation.

Serve immediately while garlic chips are still crisp and yellowtail is chilled. Provide small plates and chopsticks. Leftover dressing can be served on the side.