Yellowtail Sashimi, Jalapeño & Ponzu Sauce Recipe

Chill and prepare fish

Keep the sashimi-grade yellowtail well refrigerated until 10–15 minutes before slicing. Pat the fillet dry with paper towels. Lightly season the flesh with sea salt to taste and, if using, brush a very thin film of neutral oil to give the surface a subtle sheen which helps clean slicing.

Slice the yellowtail

Using a very sharp sashimi or chef's knife, cut the fillet into 1/4-inch to 1/3-inch thick slices (about 1 1/2 to 2 inches long), slicing in a single smooth stroke against the grain. Aim for 12–16 slices from a 1/2-lb fillet. Arrange slices on a chilled plate, slightly overlapping or fanned.

Lightly sprinkle a few extra grains of sea salt over the arranged sashimi if desired and keep chilled while finishing the sauce and garnishes.

Prepare jalapeño

Trim the stem from the jalapeño. For less heat, remove seeds and membranes; for medium heat leave some. Finely mince half the jalapeño for the sauce (about 1–2 tsp minced) and thinly slice the other half into rounds for placing directly atop slices of sashimi as garnish.

Mix the sauce

In a small bowl whisk together the ponzu (1/2 cup), lime juice (1 tbsp), light soy sauce (1 tsp), mirin (1 tsp) if using, sesame oil (1/2 tsp), grated ginger (1/2 tsp), and sugar or honey (1/2 tsp) until the sugar dissolves. Stir in the minced jalapeño and taste; adjust balance with additional lime (tsp increments) or a pinch more sugar if the ponzu is sharp.

Let the sauce rest 5–10 minutes at room temperature to allow flavors to meld and the jalapeño to infuse the liquid.

Dress the sashimi

Immediately before serving, spoon or lightly drizzle about 1–1 1/2 teaspoons of the jalapeño-ponzu sauce over each small cluster of 2–3 yellowtail slices (or lightly pool sauce in the center of the plate and dip). Be careful not to drown the fish — you want a light glossy coating.

Garnish

Top some slices with a thin jalapeño round and scatter microgreens or thinly sliced scallions across the plate. Sprinkle toasted sesame seeds evenly (about 1 tsp total). Add a thin lemon or lime wheel on the plate and a small dab of wasabi if desired.

Serve immediately while the fish is cold and sauce is bright. Leftover sauce can be refrigerated up to 3 days; do not store dressed raw fish.