Yellowtail Sashimi with Chili & Ponzu
What You Will Need
Ingredients
- 1 lb. sushi-grade yellowtail
- 6 very thin slices of jalapeno (less than 1/4 of 1 jalapeno)
- cilantro leaves, for garnish
Seasoning
- 1 tsp. Lee Kum Kee Pure Sesame Oil
Sauce Mix
- 2 Tbsp. yuzu juice (or lemon juice)
- 1 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
Made with
Lee Kum Kee products
How to make it
[Video]
Slice yellowtail in six thin slices. This is easiest when the fish is very cold or even slightly frozen (pop it in the freezer for 30 minutes if you’re having trouble).
Combine yuzu and soy, set aside.
Top each slice of fish with a slice of jalapeno and a drop of sesame oil.
Pour yuzu soy sauce over fish, garnish with cilantro leaves and serve immediately or chill until ready to serve.
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