Hama Chili ‡ Recipe

Chill and slice

Keep the yellowtail cold until ready to slice. Pat it dry with paper towel, lightly season both sides with 1/2 tsp kosher salt and let rest on a chilled plate for 5 minutes. Using a very sharp knife, slice the yellowtail across the grain into 1/8–1/4 inch (3–6 mm) thin sashimi slices, aim for 12–16 pieces depending on portion size. Arrange slices on a chilled serving plate in a single layer or slightly overlapping.

In a small bowl combine 1/4 cup ponzu, 1 tsp light soy sauce, 1 tsp mirin, 1 tbsp fresh orange juice and 1/2 tsp yuzu or lime juice if using. Whisk or stir until combined. Taste and adjust: ponzu provides salty-acid balance; add another 1/2 tsp mirin if too sharp or a few drops more orange juice for sweetness. Keep chilled until ready to dress the fish.

Thinly slice the Thai chiles crosswise into fine rings. Remove seeds if you prefer less heat (wear gloves or wash hands immediately). Slice the optional green chile the same way for color contrast. Thinly slice the garlic clove into slivers. Separate scallion white parts from green tops and slice both very thinly on the bias. Reserve a small pinch of scallion greens for finishing.

Hold half an orange over a bowl to catch juices. Using a small sharp knife, cut away the peel and pith. Working over the bowl, carefully cut between membranes to release 4–6 orange segments (suprêmes). Reserve any juice for the dressing or drizzle. Finely grate 1/4 tsp orange zest and set aside.

Drizzle about 1 tbsp of the ponzu dressing over the arranged yellowtail slices, distributing evenly (use more or less to taste). Scatter the Thai chile rings and garlic slivers evenly over the fish. Dot or place the orange suprême segments across the plate so each serving gets a segment or two. Sprinkle the scallion whites and reserved greens over the top. Add the orange zest and 1 tsp toasted sesame seeds. If desired, finish with a very light drizzle (about 1 tsp) of neutral oil to give a glossy mouthfeel.

Serve immediately as a chilled appetizer so the fish remains delicate and the chiles keep their fresh heat. Provide extra ponzu at the table for guests who want more dressing.