Yellowtail Jalapeno Recipe

Name: Ta Ca Asian Fusion & Sushi Bars Yellowtail Jalapeno Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 6 pcs fresh yellowtail (hamachi), sashimi-grade; 1 pcs jalapeño; 1 tsp sea salt; 2 pcs lime (or lemon) wedges; 3 tbs yuzu juice; 1 tbs soy sauce (light or low-sodium); 1 tsp mirin; 1 tsp rice vinegar; 1 tsp neutral oil (grapeseed or light olive oil); 1 tsp granulated sugar; 0.5 tsp fine ginger, grated; 0.25 tsp kosher salt or sea salt; 1 tbs fresh chives or microgreens (optional, for garnish)

Inspired by Ta Ca Asian Fusion & Sushi Bar

Time15m

Serves1

6 pcs sliced fresh yellowtail, jalapeno on top, served w. yuzu sauce

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Ingredients

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Yellowtail & Toppings

6 pcs fresh yellowtail (hamachi), sashimi-grade

1 pcs Jalapeño

1 tsp sea salt

2 pcs lime (or lemon) wedges

Yuzu Sauce

3 tbs yuzu juice

1 tbs soy sauce (light or low-sodium)

1 tsp Mirin

1 tsp Rice vinegar

1 tsp neutral oil (grapeseed or light olive oil)

1 tsp granulated sugar

1/2 tsp fine ginger, grated

1/4 tsp kosher salt or sea salt

1 tbs fresh chives or microgreens (optional, for garnish)

Method

Yellowtail & Toppings

Prepare fish

Keep the yellowtail well chilled until ready to slice. Using a very sharp sashimi knife, slice each piece to approximately 1/4 inch (6 mm) thick if not pre-sliced. Arrange 6 slices evenly on a chilled serving plate, spacing them slightly apart.

Slice jalapeño

Remove stem and slice the jalapeño very thinly into rounds (about 12–16 slices from one jalapeño depending on size). If you prefer milder heat, remove seeds and membranes before slicing. Blot slices dry on paper towel.

Season yellowtail

Lightly sprinkle a pinch (about 1/8 tsp) of sea salt across the top of the arranged yellowtail slices. This enhances flavor and helps the sauce adhere.

Top with jalapeño

Place one jalapeño slice on top of each yellowtail piece. If you have extra thin slices, you can tuck a second half-slice under the first for visual interest. Reserve any remaining jalapeño for garnish or another use.

Finish

Optional: squeeze a few drops of lime or lemon over the fish just before serving for brightness. Garnish with chopped chives or a few microgreens if using.

Yuzu Sauce

Combine ingredients: In a small bowl, whisk together yuzu juice (3 tbs), soy sauce (1 tbs), mirin (1 tsp), rice vinegar (1 tsp), granulated sugar (1 tsp), grated ginger (1/2 tsp), and kosher salt (1/4 tsp) until the sugar dissolves.

Emulsify: Slowly drizzle in the neutral oil (1 tsp) while whisking to slightly emulsify the sauce. Taste and adjust: if the sauce is too tart, add a tiny pinch more sugar; if too salty, add an extra 1/2 tsp yuzu or 1/2 tsp water.

Strain (optional): For an extra-smooth finished sauce, strain through a fine mesh sieve into a clean bowl to remove ginger fibers. This also produces a cleaner presentation on top of sashimi.

Dress the yellowtail: Using a small spoon or a dropper, place approximately 1/2 tablespoon of yuzu sauce on top of each jalapeño-topped yellowtail slice (total about 3 tbs used across 6 pieces). Alternatively, serve remaining sauce on the side for guests to add themselves.

Serve immediately: Serve the plated yellowtail immediately while chilled. The cold fish with the bright, citrusy yuzu and the heat from the jalapeño is best enjoyed right away.