Yellowtail Sashimi with Diced Chiles
- 4 ounces fresh premium yellowtail (belly, if available)*
- 1/2 teaspoon minced garlic
- 1/2 -ounce fresh ginger, finely julienne
- 1 1/2 tablespoons thinly sliced scallions
- 1 tablespoon finely diced red jalapeno
- 1 tablespoon finely diced green jalapeno
- 1 tablespoon soy sauce
- 1 tablespoon yuzu juice (Japanese citrus)*
- 1 tablespoon ponzu sauce (Japanese citrus vinegar)*
- 1 tablespoon extra-virgin olive oil
- 1 lemon wedge, for serving
- Julienned daikon radish, for serving*
- *These items can be found at specialty Japanese stores
- Slice the yellowtail very thinly and fan out on a plate.
- Brush the minced garlic over the sashimi evenly.
- Sprinkle the ginger, scallions, and jalapeno evenly over the fish.
- Drizzle the soy sauce, yuzu, and ponzu evenly over the fish.
- Heat a small saucepan over high heat.
- Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds.
- Remove from the heat and carefully pour over the fish.
- The hot oil will sear the outside of the fish.
- Garnish with a lemon wedge and julienned daikon.
garlic, fresh ginger, scallions, red jalapeno, green jalapeno, soy sauce, yuzu juice, ponzu sauce, extravirgin olive oil, lemon, daikon radish, these items
Taken from www.foodnetwork.com/recipes/yellowtail-sashimi-with-diced-chiles-recipe0.html (may not work)