• Mix the soy sauce and fresh yuzu juice together and put in the refrigerator.
• Slice the hamachi (yellowtail) very thinly (belly part works best as its super fatty and tasty).
• Lay the slices on the plate and pour the Yuzu sauce over the fish generously.
• Garnish with the thin slices of fresh chili and coriander.

Hints:

• This little starter needs to be eaten quickly to enjoy as much as possible the freshness and kick.
• If you have problems finding Hamachi, try using seabass belly as an alternative.
• You should be able to find Yuzu juice bottled at your nearest Japanese store.