Yellowtail Jalapeno Recipe

Prepare fish

Keep the yellowtail well chilled until just before slicing. Pat the fillet dry with paper towels. Using a very sharp knife, trim any silvery skin or connective tissue and remove pin bones. Lightly season both sides with kosher salt (about 1/4 tsp).

Slice yellowtail

Position the fillet so the longest edge is towards your non-dominant hand. Using a single smooth stroke, slice the yellowtail into 1/8–1/4 inch (3–6 mm) thick sashimi slices. Aim for even slices; you should get roughly 12–16 slices from 1/2 lb depending on thickness.

Prepare jalapeño and optional garnishes

Wash the jalapeño, remove the stem, and slice into very thin rounds (about 1–2 mm). For less heat, remove seeds and membranes before slicing. If using red onion, slice very thinly and soak in cold water for 5 minutes, then drain to mellow sharpness. Pick a few cilantro leaves and pat dry.

Make ponzu

In a small bowl whisk together 3 tbsp soy sauce, 1 tbsp lemon juice, 1 tbsp lime juice, 1 tsp rice vinegar, 1 tsp mirin, 2 tbsp cooled dashi, 1/2 tsp sugar, and 1/4 tsp sesame oil until sugar dissolves. Taste and adjust acidity or salt: add up to 1 tsp more lemon or lime if you prefer brighter citrus, or a splash more dashi for umami. Refrigerate until ready to serve (can be made 1 day ahead).

Arrange slices of yellowtail on a chilled serving plate in a single layer or slightly overlapping fan. Place a jalapeño slice on or beside each piece of fish (use fewer if you prefer milder heat). Scatter a few thin red onion slices and cilantro leaves over the fish as desired.

Drizzle about 1–1.5 tbsp of ponzu sauce evenly over the plated yellowtail, or serve the ponzu on the side for dipping. Finish with a light drizzle of 1/2 tsp neutral oil to add sheen and mouthfeel, and sprinkle 1 tsp toasted sesame seeds over the top.

Serve immediately. Provide chopsticks or small forks and extra ponzu on the side. Leftover ponzu can be refrigerated up to 3 days; consume any raw yellowtail immediately and do not store sliced sashimi more than a few hours.