Hama Chili ‡ Recipe
yellowtail, ponzu, thai chili, orange suprème
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Ingredients
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Hama Chili (Yellowtail with Ponzu & Thai Chili)
Method
Hama Chili (Yellowtail with Ponzu & Thai Chili)
- 1
Prepare the fish
Keep the yellowtail well chilled. Using a very sharp knife, trim any sinew and cut the yellowtail into 1/4-inch thick slices (sashimi-style) or bite-sized cubes depending on presentation (about 12 oz yields 18–24 slices). Arrange the slices in a single layer on a chilled plate and lightly season with a whisper of kosher salt and a few grinds of black pepper if desired.
- 2
Make/adjust the ponzu dressing
In a small bowl combine 6 tbs ponzu, 1 tsp rice vinegar, 1 tsp light soy sauce, 1 tsp mirin, 1 tsp toasted sesame oil and 1 tsp fresh lime juice. Taste and adjust balance — it should be bright, slightly salty, with a hint of sweetness and sesame aroma. If your ponzu is very salty, reduce the added soy or vinegar. Set aside.
- 3
Prepare chilies and orange supremes
Thinly slice the Thai red chilies crosswise into very fine rings (remove seeds for less heat). Prepare orange supremes by cutting away peel and pith, then cutting between membranes to release individual segments; reserve any juices and gently pat segments dry on a paper towel.
- 4
Assemble and marinate briefly
Scatter the sliced chilies and about half of the scallions over the arranged yellowtail. Drizzle about two-thirds of the ponzu dressing evenly over the fish so each slice gets glossy coverage. Allow the fish to sit chilled for 2–5 minutes to lightly 'cook' in the citrus/ponzu—do not exceed 10 minutes to preserve texture.
- 5
Finish plating
Arrange the orange supremes atop the dressed yellowtail or around the plate for contrast. Spoon any accumulated ponzu-juice mixture over the fish. Sprinkle remaining scallions, micro cilantro, and toasted sesame seeds evenly over the dish. If desired, add a few extra tiny rings of Thai chili for visual pop.
- 6
Serve
Serve immediately while the fish is chilled and the dressing is bright. Provide extra ponzu on the side if guests want more. Enjoy as an appetizer or small plate for 2–3 people.
