How to make it
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.