Tai Heaven Recipe

1. Prepare fish

Keep the snapper well chilled. Using a very sharp sashimi knife, trim any thin silver skin and remove bloodline. Slice the fillet into six even slices about 1/4" to 3/8" thick and approximately 2–3 inches long. Pat each slice gently with paper towel to remove excess moisture.

2. Make ponzu marinade

In a small bowl combine ponzu sauce (3 tbs), fresh lime juice (1 tbs), soy sauce (1/2 tbs), mirin (1/2 tbs) and sesame oil (1/4 tsp). Whisk briefly to combine. Taste and adjust — the mixture should be bright and slightly tangy.

3. Place the six fish slices in a single layer on a chilled plate. Spoon about 1/2 tbs of the ponzu marinade over each slice (reserve any remaining marinade for service). Let the fish sit in the marinade briefly for 1–2 minutes — enough to flavor but not to 'cook' the fish.

4. Prepare jalapeño

Thinly slice the jalapeño into 6 very thin rounds (use gloves if preferred). For less heat, remove seeds and membrane before slicing. Reserve one slice per piece of fish.

5. Prepare red onion and scallion

Finely dice red onion so you have approximately 2 tablespoons. Very thinly slice the scallion on the bias, using mostly the green part, to make delicate rounds for garnish.

6. Assemble garnishes: for each slice of fish, place one thin jalapeño round on top, a small cilantro leaf beside it, a few slivers of scallion, and a small sprinkle (about a pinch) of finely diced red onion. Add one drop of Sriracha to the center or edge of each slice (approx. 1 drop per piece). If you prefer a streak, use a toothpick to drag a tiny line of Sriracha through the ponzu.

7. Finish with a very light pinch of sea salt over the assembled pieces and a light dusting of toasted sesame seeds if using.

8. Arrange the six marinated and garnished snapper slices in a neat row or circular pattern on a chilled serving plate. Spoon any remaining ponzu marinade sparingly around the slices (do not drench). Add lemon or lime wedge to the side and, optionally, a few microgreens or shiso leaves for color.

9. Serve immediately so the fish is fresh and chilled. Recommend serving with small plates, chopsticks, and a napkin. Estimated per-dish bite: single-slice portions — one or two pieces per guest as an appetizer.