Jalapeño Hamachi is a delicate dish that offers the perfect balance of citrus, spiciness, and saltiness. Its simplicity is what makes it so incredible.
This dish was inspired from one of my favorite restaurants, Nobu. Once I tried it, I was hooked and knew I needed to create my own version. Its fairly simple to make, the difficulty lies only in slicing the fish. I recommend using a very sharp carving or yanagiba knife. Cut against the grain at a 45 degree angle in one single slice pulling through from the back end of the knife to the tip in one motion.
Use my homemade ponzu sauce recipe for best results.
Jalapeño Hamachi
Ingredients
3oz Sashimi grade yellowtail (Hamachi)
2 Garlic cloves
1 Jalapeño
3T Ponzu sauce
Directions
Slice yellowtail into six ¼” inch pieces. For the perfect clean cut use a sharp yanagiba or slicing knife and slice against the grain at 45 degree angle in one single slice pulling through from the back end of the knife to the tip in one motion.
Grate garlic clove with microplane over a small plate. Dip each slice of yellowtail in the garlic and arrange on serving plate. You will have leftover garlic so don’t worry about using it all. It should just lightly coat the yellowtail.
Top each slice of fish with a slice of jalapeno. Pour ponzu sauce over the jalapeno and yellowtail and serve immediately.
Cibo E Famiglia 