This iconic Nobu dish is made using the freshest Yellow Tail.
Yellowtail kingfish are regarded as a sashimi grade fish by the Japanese.
For this dish by Nobu, thin slices of Yellow Tail are lightly dipped in minced garlic, then plated with razor thin slices of jalapeno and topped with a yuzu ponzu sauce.
Yellow Tail Sashimi with Jalapeno recipe
Six pieces (70g) Yellow Tail
Six coriander leaves
Three grams garlic puree
Six slices of Jalapeno (green chilli)
90 ml yuzu soy
Yuzu Soy
60ml yuzu juice
30ml soy sauce
1 Slice Yellow Tail into six pieces.
2 Dip the Yellow Tail into the garlic, lay the six pieces onto a plate, top each piece with a slice of jalapeno.
3 Dress dish with yuzu soy and serve.
