Yellowtail Jalapeño (7) Recipe
Thinly sliced yellowtail and jalapeño with ponzu sauce.
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Ingredients
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Yellowtail & Topping
Ponzu & Seasoning
Optional accompaniments
Method
Prep & Arrange
Chill and slice
Keep the yellowtail well chilled until ready to slice. Use a very sharp knife to cut the yellowtail into 7–10 thin slices (about 1/8 inch / 3 mm thick). Arrange slices in a single layer on a chilled serving plate, slightly overlapping if desired. If using daikon or cucumber, lay a thin bed of those under the yellowtail slices.
Remove seeds from the jalapeño if you want milder heat, then slice into paper-thin rounds. Thinly slice the scallions on a bias.
Make Ponzu Dressing
In a small bowl, whisk together the ponzu sauce (4 tbsp), lime juice (1 tsp), light soy sauce (1 tsp), sesame oil (1 tsp) and grated ginger (1 tsp) until combined. Taste and adjust: if you prefer brighter acidity, add up to 1/2 tsp more lime juice; for more umami, add a drop more soy. Stir in the toasted sesame seeds, kosher salt, and freshly ground black pepper.
Finish & Serve
Just before serving, spoon or lightly drizzle the ponzu dressing evenly over each yellowtail slice — about 1/2 tbsp per slice so the fish is lightly coated but not swimming. Place one or two thin jalapeño rounds on top of each slice (or cluster them artfully across the plate). Scatter the scallions and microgreens or cilantro over the fish.
If offering extra heat, serve yuzu kosho or extra jalapeño slices on the side. Serve immediately while the fish is chilled. Provide small forks or chopsticks for guests.