Spicy Crunch Yellowtail Recipe

Prepare fish

Pat the yellowtail fillet dry with paper towels. Trim any connective tissue and slice into 16 thin sashimi-style pieces (about 1/8"–1/4" thick) or 8 slightly thicker pieces for plating, depending on desired presentation.

Lightly season both sides of each yellowtail slice with sea salt and freshly ground black pepper. Drizzle lemon juice over the slices and let rest on a chilled plate for 2–3 minutes to slightly cure and brighten flavor.

Make spicy mayo

In a small bowl whisk together mayonnaise, sriracha, gochujang (if using), soy sauce, rice vinegar, and toasted sesame oil until smooth and homogenous. Taste and adjust heat or salt — add more sriracha for heat or a little more mayo to mellow.

Prepare aromatics

Fold the thinly sliced scallions, chopped cilantro (if using), and thin jalapeño slices into the spicy mayo mixture.

Make the crunch

If using panko: heat 1 tsp neutral oil in a small skillet over medium heat, add 1/2 cup panko and toast, stirring, until golden and crisp (2–3 minutes). Let cool. If using store-bought crispy fried onions, measure 1/2 cup and lightly break up any large clumps. Combine the cooled panko or fried onions with toasted sesame seeds and gently fold into the spicy mayo mixture — reserve a small pinch for finishing.

Arrange the yellowtail slices on a chilled serving plate, fanning them slightly so each piece is visible.

Using a small spoon or piping bag, place about 1/2 to 1 teaspoon of the spicy crunch topping on the center of each slice of yellowtail. For a lighter presentation use 1/2 tsp; for a richer, more decadent bite use 1 tsp.

Scatter microgreens and thin cucumber slices around the fish. Sprinkle the reserved crunch on top of each dollop for added texture. Garnish with a few extra sesame seeds and a small piece of pickled ginger at the edge of the plate if desired.

Serve immediately with soy sauce or tamari for dipping, and extra lemon on the side. Consume fresh.