Tai Heaven Recipe
Six slices of Japanese snapper sashimi in ponzu sauce with a fresh slice of jalapeño, cilantro, a drop of Sriracha, scallions and red onion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sashimi & Marinade
Garnishes & Accents
Plating
Method
Sashimi & Marinade
- 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.
Garnishes & Accents
- 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.
Plating
- 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.