Yellowtail with Jalapeños - High-End Japanese Flavours at Home!

Video Description

Learn how to recreate the popular yellowtail jalapeño dish from upscale Japanese restaurants—without the upscale price! This simple and elegant recipe features sashimi-grade yellowtail paired with thinly sliced jalapeños and drizzled with refreshing ponzu sauce. Topped with micro coriander and edible flowers for a luxurious touch, this dish is a perfect balance of flavour and presentation. Ideal for impressing guests or treating yourself to a restaurant-quality dish at home. 0:00 - Intro (Bashing High-End Japanese Restaurants) 0:29 - Slicing the Yellowtail Sashimi 0:55 - Why Sushi Chefs All Have Long Knives 1:14 - Slicing the Jalapeños 1:46 - Plating the Yellowtail & Jalapeños 2:30 - Adding the Yuzu Ponzu 3:10 - Adding Micro-Coriander 3:35 - Adding Edible Flower Yellowtail with jalapeños (or hamachi jalapenos) has taken high-end Japanese restaurants outside of Asia by storm for almost a decade, to the point that I refused to try it for years, simply because I refused to pay 3x the sashimi price because someone sliced some chillies. Jokes aside, this is such a beautiful combination of flavours. The mild spices from the jalapenos and the savoury and acidic mix of the ponzu really bring out the best of the yellowtail. It’s also very easy to make and looks very impressive. If you are doing it for the first time, I would suggest you buy your sashimi sliced and use a store-bought ponzu. It’ll make life much easier. I like to use yuzu ponzu, since yuzus are rarely available outside of Asia, I normally settle for the store-bought version. (I once had a mini yuzu tree on my balcony…but that’s a story for another time.) *Ingredients* Sliced yellowtail sashimi - enough to form one layer on the plate of your choice 1x jalapeno - thinly sliced Store-bought or homemade ponzu sauce (50-50 soy sauce to citrus juice) Edible flowers (definitely optional) Micro coriander (almost unnecessary) *Directions* 1. Place sashimi in one layer on the plate. 2. Add 1 or 2 slices of jalapeños on top of each piece of sashimi. 3. Add ponzu sauce to taste. 4. Add edible flowers and micro coriander on top. The quantity should be proportionate to the importance of your guests. ____ *Follow us on Instagram:* https://www.instagram.com/w2kitchn/ #W2Kitchen #sashimi #hamachi