Serrano Machi Recipe

Chill and prepare fish

Keep the sashimi-grade yellowtail chilled until ready. Pat the fillet dry with paper towels. Lightly sprinkle the kosher salt over both sides and let rest 2 minutes, then gently wipe off excess moisture and salt. This firms the flesh for cleaner slicing.

Slice the fish

Using a very sharp, long sashimi knife (or chef's knife) wiped lightly with neutral oil, slice the yellowtail into six even, thin slices about 1/8–1/4 inch (3–6 mm) thick and roughly 2–3 inches long. Slice in a single smooth pull stroke, pulling the knife toward you rather than sawing. Arrange slices slightly overlapping on a chilled serving plate.

Thinly slice the Serrano or jalapeño crosswise into very thin rounds (remove seeds for milder heat). Reserve about 6–8 small rounds for topping each sashimi slice. Thinly slice scallion and pick a few microgreens or cilantro leaves for garnish.

Place 1 thin pepper round on top of each yellowtail slice (centered). Scatter a few microgreens or a small cilantro leaf beside or atop each slice and a tiny pinch of sliced scallion on each plate as desired.

In a small bowl whisk together ponzu sauce (3 tbs), lime juice (1 tsp), light soy sauce (1 tsp) and mirin (1 tsp) until combined. Taste and adjust: more ponzu for brightness or a drop more mirin if it tastes too sharp. Keep at room temperature.

Using a small spoon or a pipette, lightly drizzle about 1/2 tablespoon of the ponzu dressing over each sashimi slice so each piece is glossy but not swimming in sauce.

Place a tiny dot (about 1/8–1/4 tsp) of Sriracha on the top edge of each pepper round on the sashimi slice. Alternatively, use the tip of a toothpick to add a drop so the heat is concentrated and visually appealing.

Finish by brushing or drizzling a few drops (about 1/8 tsp per slice) of toasted sesame oil across the arranged sashimi for aroma.

Serve immediately with extra ponzu on the side for dipping and chilled sake or cold beer if desired.