by linger5
Jalapeño Yellowtail
appetizerJapanese
Nobu inspired Yellowtail served raw with a ponzu soy sauce, garnished with garlic, cilantro and jalapeño.
Prep
10m
Cook
10m
Total
20m
Ingredients
- 1 filletYellowtailmeat & seafood
- 0.42 cupSoy Saucepantry
- 3.38 tbspPonzu Juiceproduce
- 1 wholeJalapenoproduce
- 1 cloveGarlicproduce
- 1 bunchCilantroproduce
Mise en place
- 1
Prepare the ponzu soy sauce by combining the ponzu juice (or concentrate) with the soy sauce
- 2
Prep the garnish
- Finely dice the garlic
- Wash and separate the cilantro leaves individually
- Wash and thinly slice the Jalapeno
Service
- 1
Prepare the Yellowtail by thinly slicing the fish. Slice the fish at an angle and ensuring one side is larger than the other
Plating
- 1
Plate the Yellowtail in a circular pattern around the plate
- Place an individual piece of minced garlic on top of each piece of fish
- Place a piece of cilantro on top of the minced garlic
- Place a jalapeno slice on top of the cilantro
- Pour the sauce on top of the fish and around the plate