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  • Hamachi (Yellowtail) Sashimi

Hamachi (Yellowtail) Sashimi

Posted on Jul 25th, 2023
by Jeff Tyler
Categories:
  • Appetizer
  • Seafood Recipes
  • Starter
hamachi (Yellowtail) sashimi

The coriander-flavored yellowtail sashimi is a perfect starter that effortlessly combines the rich flavors of yellowtail fish with the refreshing essence of yuzu and coriander.

Are you ready for this perfect blend of simplicity and sophistication? It takes no time to make but the delicious flavor will linger with your tastebuds for sure!

Enjoy!

hamachi (Yellowtail) sashimi

Hamachi (Yellowtail) Sashimi

Jeff Tyler
4.92 from 69 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Appetizer
Cuisine Japanese
Servings 1 serving

Ingredients
  

  • 1 side hamachi | yellowtail (super fresh)
  • 1 red chili
  • 1 handful fresh coriander leaves
  • 40 ml fresh yuzu juice
  • 20 ml dark Japanese soy sauce

Instructions
 

  • 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.

Notes

Yellowtail Coriander
Tried this recipe?Let us know how it was!

Related: Mackerel Sashimi with Hot Shallot Oil & Chili
Related: Tuna Sashimi with Yuzu Dressing & Baby Coriander
Related: The 5 Most Expensive Tuna Species in the World
Related: Basil-Infused Tuna
Related: Famous Japanese Dishes

Jeff Tyler

Prior to joining Novikov Jeff Tyler was at the Mandarin Oriental Marrakech where he worked as Chef de Cuisine. He was responsible for the creation and execution of Morocco’s premiere contemporary Japanese restaurant. Prior to this, he assisted on the operational side of the Mandarin Oriental Barcelona, working alongside the 5-times Michelin award winning chef Carmen Ruscalleda. In 2004, having trained and cut his teeth in his native New Zealand, Tyler decided to make the move to Japan. There he became a protégé of Mr Toshkatsu Chiku-san, President of Chiku Ya Restaurant Group in Hamamatsu, working as the only westerner in a solely Japanese team and environment. During this time he enjoyed hands-on experience in a sashimi factory and trained in tempura, sushi and other traditional dishes. Tyler then left Japan to hone his skills in such leading establishments as the deluxe Mangapapa Petit Hotel in New Zealand and Roka in London. In early 2011, Jeff was invited back to Japan, spending a month at the Shizouka tuna markets, mastering the art of whole tuna cutting.  

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