Homemade Nobu-Style Yellowtail with Jalapeño
A vibrant and zesty appetizer inspired by Nobu's iconic Yellowtail Jalapeño, bringing fine-dining flavors and an elegant touch to your home kitchen.
Ingredients
- 8 oz (approx. 225g) sashimi-grade yellowtail (hamachi) fillet, skinless and boneless
- 1 small fresh jalapeño, thinly sliced into rounds (remove seeds for less heat, if desired)
- 1/4 cup low-sodium soy sauce
- 2 tbsp yuzu juice (available in specialty or Asian grocery stores, or substitute with 1.5 tbsp fresh lemon juice + 1/2 tsp orange zest)
- 1 tbsp mirin
- 1 tsp minced garlic
- 2 tbsp extra virgin olive oil
- Fresh cilantro leaves, for garnish (optional)
Instructions
- 1
Prepare the Yuzu-Soy Dressing: In a small bowl, whisk together the low-sodium soy sauce, yuzu juice (or lemon juice/orange zest substitute), mirin, and minced garlic until well combined. Taste and adjust for desired balance of salty, sweet, and tangy.
- 2
Slice the Yellowtail: Ensure your sashimi-grade yellowtail fillet is very cold, as this makes it easier to slice. Using a very sharp knife, slice the yellowtail against the grain into thin, uniform pieces, about 1/8 to 1/4 inch thick. Aim for about 12-16 slices.
- 3
Arrange the Dish: Neatly arrange the yellowtail slices in a single layer on a serving platter. You can overlap them slightly for an elegant presentation.
- 4
Add Jalapeño: Place one thin slice of jalapeño on top of each yellowtail piece.
- 5
Dress and Garnish: Drizzle the prepared yuzu-soy dressing evenly over the yellowtail and jalapeño slices. Finish by drizzling the extra virgin olive oil over the fish. Garnish with fresh cilantro leaves, if using.
- 6
Serve Immediately: This dish is best enjoyed immediately after preparation to ensure the freshest taste and texture.