Hama Chili Recipe

Prepare the yellowtail

Keep the fish well chilled. Using a very sharp knife, slice the yellowtail across the grain into 1/8"–1/4" (3–6 mm) thin slices. Arrange the slices in a single layer on a chilled plate suitable for serving.

Make the ponzu-chili marinade

In a small bowl, whisk together the ponzu sauce (4 tbs), fresh lime juice (1 tbsp), toasted sesame oil (1/2 tsp), sugar (1/4 tsp) and sea salt (1/4 tsp) until the sugar and salt dissolve. Taste and adjust: it should be bright, slightly tangy, with a hint of sweetness.

Add chilis and orange suprême

Thinly slice the Thai chilis and add most of them to the marinade (reserve a few slices for garnish). Segment the orange (suprême) over the marinade to catch any juices, then gently add the orange segments to the bowl and lightly toss to coat without breaking them.

Marinate briefly

Spoon the marinade evenly over the arranged yellowtail slices so each piece gets some ponzu and a bit of orange juice. Let the fish sit for 5–7 minutes at cool room temperature or in the refrigerator for up to 10 minutes to allow flavors to meld—do not marinate longer, as the acid will begin to 'cook' the fish.

After marinating, lightly grind fresh black pepper over the fish (about 1/8 tsp distributed). Taste a small piece; if you want more brightness, add a few drops of additional lime juice. Adjust salt carefully — ponzu is salty, so only add if needed.

Scatter the reserved thin Thai chili slices over the fish for a bright red contrast and heat. Arrange orange suprême pieces attractively among the yellowtail slices.

Sprinkle thinly sliced scallions and micro cilantro (or small cilantro leaves) across the plate. Finish with a small pinch of toasted sesame seeds for texture.

Optional: Drizzle an additional 1/2 to 1 teaspoon of ponzu or sesame oil over the top if desired. Serve immediately with small forks or chopsticks, and a side of extra ponzu.