Mouthwatering sashimi appetizer recipe that melts in your mouth like butter! EASY Gourmet Recipe 방어회

yellowtail

🥗Healthier: mackerel

💰Cheaper: tilapia

Mackerel is a healthier fatty fish alternative, while tilapia is a more budget-friendly option.

Add 1 tablespoon of all-purpose soy sauce to a bowl.

Add 1 tablespoon of brown rice vinegar to the bowl (or any distilled white vinegar or apple vinegar).

Add half a teaspoon of brown sugar to the mixture.

Zest a lemon using a microplane, adding a little dusting of lemon zest to the sauce.

Whisk the sauce for about a minute to dissolve the sugar and combine the ingredients.

Cover the sauce with plastic wrap and refrigerate it while preparing the rest of the ingredients.

Slice one jalapeno thinly, removing the seeds if desired, for about 12 to 14 slices of Yellowtail.

Slice red onions into thin slivers, enough for each sashimi slice.

Prepare sashimi-grade Yellowtail, ensuring to use a sharp knife and sharpen it before cutting.

Slice the Yellowtail into thin pieces, ideally in one stroke, but if it's thick, make two strokes.

Plate the sashimi slices neatly on a plate.

Add a thin sliver of red onion on top of each sashimi slice.

Place a jalapeno slice in the middle of each sashimi piece.

Top the jalapeno with a small amount of masago fish roe.

Garnish with radish shoots in the center of the plate.

Serve immediately with the chilled sauce placed between the sashimi slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens