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Ingredients
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Cured Yellowtail
Ginger Blossom Dressing
Garnishes & Finish
Method
Cured Yellowtail
- 1
Prepare curing mixture
Combine kosher salt, granulated sugar and rice vinegar in a small bowl until sugar begins to dissolve. This will lightly cure and season the yellowtail without cooking it.
- 2
Cure the fish
Pat the yellowtail fillet dry with paper towels. Place on a plate or shallow tray and evenly rub the curing mixture over both sides. Cover loosely with plastic wrap and refrigerate for 10–15 minutes. This brief cure firms the flesh and seasons the fish while preserving sashimi texture.
- 3
Rinse and slice
After 10–15 minutes, lightly rinse the fillet under cold water to remove excess salt/sugar. Pat completely dry. Using a very sharp knife, slice the yellowtail across the grain into 1/8–1/4 inch (3–6 mm) thin slices. Arrange slices on a chilled platter or individual plates, fanning slightly so each slice is visible.
Ginger Blossom Dressing
- 4
Make dressing
Grate the peeled fresh ginger finely (microplane preferred) into a small bowl. Add blossom honey, light soy sauce, lime juice, neutral oil, toasted sesame oil, water and fine sea salt. Whisk vigorously until emulsified and smooth. Taste and adjust: add a few drops more lime for brightness or a pinch more honey if you want sweeter. The dressing should be bright, slightly sweet, with pronounced ginger aroma.
- 5
Strain (optional)
If you prefer a silkier dressing, press the dressing through a fine-mesh sieve to remove ginger fibers. Otherwise, leave as-is for texture and intense ginger flavor.
Assembly & Garnish
- 6
Dress the yellowtail
Lightly drizzle about 1 teaspoon of the ginger blossom dressing over each portion of sliced yellowtail (reserve remaining dressing for passing). The goal is a thin gloss — do not drown the fish.
- 7
Add garnishes
Scatter thinly sliced scallion and microgreens (or baby shiso) over the slices. Place small cilantro leaves (one or two per slice) artistically across the fish. Sprinkle toasted white and black sesame seeds evenly for crunch and contrast. Finish with a very small pinch of yuzu or lemon zest over the top, a light drizzle (about 1/2 tsp total) of neutral oil to add sheen and mouthfeel, and a tiny crack of black pepper.
- 8
Serve
Serve immediately, chilled. Provide extra ginger blossom dressing on the side for diners who want more. Consume within 30 minutes for best texture and flavor.