Yellowtail Recipe

Name: Ta Ca Asian Fusion & Sushi Bars Yellowtail Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 oz fresh yellowtail (hamachi) loin, sashimi-grade; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral oil (grapeseed or vegetable); 2 tbs plain soy sauce (low-sodium preferred); 1 tbs fresh yuzu juice or fresh lemon juice; 1 tsp rice vinegar; 1 tsp mirin; 1 tsp bonito flakes (optional, for depth); 1 tbs green onion, thinly sliced (white + green parts separated); 1 tsp fresh chives, finely chopped; 0.25 cups microgreens or shiso leaves; 0.5 tsp toasted sesame oil; 0.5 tsp sesame seeds, toasted (white or black); 0.5 tsp freshly grated ginger; 1 tsp thinly sliced jalapeño or yuzu-kosho (optional, for heat); 2 wedges fresh lime or lemon wedges; 0.5 tsp wasabi (optional)

Inspired by Ta Ca Asian Fusion & Sushi Bar

Time25m

Serves2

Hamachi

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Ingredients

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Yellowtail

8 oz fresh yellowtail (hamachi) loin, sashimi-grade

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs neutral oil (grapeseed or vegetable)

Ponzu Sauce

2 tbs plain soy sauce (low-sodium preferred)

1 tbs fresh yuzu juice or fresh lemon juice

1 tsp Rice vinegar

1 tsp Mirin

1 tsp bonito flakes (optional, for depth)

Aromatics & Garnish

1 tbs green onion, thinly sliced (white + green parts separated)

1 tsp fresh chives, finely chopped

1/4 cups microgreens or shiso leaves

1/2 tsp toasted sesame oil

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

1/2 tsp freshly grated ginger

1 tsp thinly sliced jalapeño or yuzu-kosho (optional, for heat)

Finish & Serving

2 wedges fresh lime or lemon wedges

1/2 tsp wasabi (optional)

Method

Yellowtail

Prepare fish

Pat the yellowtail dry with paper towels. Trim any sinew and cut into 4 equal slices (about 1/2 inch thick each) or into 8 thin sashimi slices if serving as an appetizer. Keep chilled until ready to cook.

Season

Lightly season both sides of each slice with kosher salt and a small pinch of freshly ground black pepper. Let rest at room temperature for 5 minutes while you heat the pan.

Sear (optional)

Heat a heavy skillet (cast iron or stainless) over high heat until shimmering. Add 1 tablespoon neutral oil and swirl to coat. For a barely-seared exterior with raw interior (tataki-style), sear each slice 10–15 seconds per side until a light golden crust forms, or for a warmer interior sear 25–30 seconds per side. Remove immediately and transfer to a plate to rest for 1 minute. If serving completely raw, skip searing and proceed to plating.

Ponzu Sauce

Combine the soy sauce, yuzu or lemon juice, rice vinegar, mirin and bonito flakes (if using) in a small bowl. Stir and let rest 2–3 minutes to allow flavors to meld; then strain out bonito flakes if used. Taste and adjust acidity or salt: add a drop more yuzu or soy if needed.

Aromatics & Garnish

In a small bowl, mix the thinly sliced green onion whites, chopped chives, grated ginger, toasted sesame oil, and optional jalapeño or yuzu-kosho. Toss microgreens or shiso leaves lightly with a few drops of ponzu to season.

Finish & Serving

Arrange yellowtail on a chilled plate. Spoon 1 teaspoon of ponzu over each slice (reserve remaining ponzu for the table). Scatter the aromatic garnish over the fish, sprinkle with toasted sesame seeds, and place microgreens or shiso on top. Add a small smear or dot of wasabi at the edge of the plate if using. Serve immediately with lime or lemon wedges on the side for extra brightness.

Optional: Serve with steamed rice or thinly sliced cucumber for texture contrast.