Yellowtail Scallion Recipe

Prepare fish

Pat the sashimi-grade yellowtail fillet dry with paper towels. Using a very sharp knife, slice the fillet into 1/4-inch (6 mm) thick slices against the grain. Arrange slices on a chilled platter or plate in a single layer with a small gap between pieces.

Make marinade

In a small bowl, whisk together soy sauce, mirin, fresh lime juice, sesame oil, grated ginger, and minced garlic until combined.

Lightly season the yellowtail slices with the kosher salt and a tiny grind of black pepper. Spoon or brush about half of the marinade evenly over the yellowtail slices so each piece gets a thin coating. Let the fish marinate at room temperature for 5–8 minutes (do not marinate longer than 15 minutes to avoid 'cooking' the fish). Reserve the remaining marinade for finishing sauce or discard if it contacts raw fish for extended time.

Prepare scallion topping

Thinly slice the scallions on a bias into fine 1/8–1/4-inch slices. Place scallions in a bowl and toss with the thinly sliced chili (if using), toasted sesame seeds, and the reserved marinade (if any). Toss until scallions are slightly dressed but not wilted.

Taste the scallion mixture and adjust seasoning with the remaining 1/8 tsp kosher salt or an extra splash (about 1/2 tsp) of soy sauce if it needs more salt. Be careful—fish already has marinade.

Assemble

Using a small spoon or pair of chopsticks, mound a small amount (about 1–2 teaspoons) of the scallion mixture on top of each yellowtail slice so that each slice has an even topping. Garnish with shiso or cilantro leaves as desired and a final light sprinkle of toasted sesame seeds and a micro grind of black pepper.

If serving with cucumber or daikon, arrange a few thin slices beneath or beside the yellowtail for texture contrast. Serve immediately with steamed rice or toasted nori on the side so diners can make small bites. Offer extra lime wedges and a small dish of soy sauce or ponzu for dipping.

Storage note: Consume immediately for best texture. If you must store, cover tightly and refrigerate up to 4 hours; do not freeze sashimi-grade raw fish after slicing.