Yellowtail sashimi with Serrano pepper
Yellowtail sashimi with Serrano pepper
Ingredients
For the Yellowtail
- 1 pound sushi-grade yellowtail fillet, skinless, boneless
For the Sauce
- 1/4 cup coconut aminos
- 2 tablespoons fresh lime juice
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon fresh garlic, grated
- 1 teaspoon honey, optional
For Garnish
- 2 Serrano peppers, thinly sliced into rounds
- 2 tablespoons fresh cilantro, chopped
- 2 radishes, thinly sliced, optional
Instructions
- 1
Begin by preparing the sauce. In a small bowl, combine 1/4 cup of coconut aminos, 2 tablespoons of fresh lime juice, 1 teaspoon of grated fresh ginger, and 1/2 teaspoon of grated fresh garlic. Whisk well to combine. If desired, whisk in 1 teaspoon of honey for a touch of sweetness.
⏱️ 5 min - 2
Prepare the yellowtail. Using a very sharp knife, slice the sushi-grade yellowtail fillet against the grain into thin, approximately 1/8-inch thick, uniform pieces. Aim for about 12-15 slices per serving.
⏱️ 8 min - 3
Carefully arrange the yellowtail slices in a single layer on a serving platter or individual plates. Overlap the slices slightly for an appealing presentation.
⏱️ 3 min - 4
Evenly distribute the thinly sliced Serrano pepper rounds over the yellowtail slices. Adjust the amount of Serrano pepper according to your preferred level of spice.
⏱️ 2 min - 5
Spoon the prepared sauce generously over the yellowtail and Serrano peppers, ensuring each slice is lightly coated.
⏱️ 1 min - 6
Garnish the dish with chopped fresh cilantro and, if using, thinly sliced radishes. Serve immediately and enjoy this fresh and vibrant sashimi.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Yellowtail sashimi with Serrano pepper
Ingredients
For the Yellowtail
- 1 pound sushi-grade yellowtail fillet, skinless, boneless
For the Sauce
- 1/4 cup coconut aminos
- 2 tablespoons fresh lime juice
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon fresh garlic, grated
- 1 teaspoon honey, optional
For Garnish
- 2 Serrano peppers, thinly sliced into rounds
- 2 tablespoons fresh cilantro, chopped
- 2 radishes, thinly sliced, optional
Instructions
- 1
Begin by preparing the sauce. In a small bowl, combine 1/4 cup of coconut aminos, 2 tablespoons of fresh lime juice, 1 teaspoon of grated fresh ginger, and 1/2 teaspoon of grated fresh garlic. Whisk well to combine. If desired, whisk in 1 teaspoon of honey for a touch of sweetness.
⏱️ 5 min - 2
Prepare the yellowtail. Using a very sharp knife, slice the sushi-grade yellowtail fillet against the grain into thin, approximately 1/8-inch thick, uniform pieces. Aim for about 12-15 slices per serving.
⏱️ 8 min - 3
Carefully arrange the yellowtail slices in a single layer on a serving platter or individual plates. Overlap the slices slightly for an appealing presentation.
⏱️ 3 min - 4
Evenly distribute the thinly sliced Serrano pepper rounds over the yellowtail slices. Adjust the amount of Serrano pepper according to your preferred level of spice.
⏱️ 2 min - 5
Spoon the prepared sauce generously over the yellowtail and Serrano peppers, ensuring each slice is lightly coated.
⏱️ 1 min - 6
Garnish the dish with chopped fresh cilantro and, if using, thinly sliced radishes. Serve immediately and enjoy this fresh and vibrant sashimi.
⏱️ 1 min