Yellowtail Sashimi

Jalapeño. Cucumber. Ponzu.

serves 1

Chef Jason Liang

Salsa

1.5 oz onion
1 oz shallots
1.5 oz jalapeño
2 tbsp tamari
¾ cup japanese grain/rice vinegar
2 tbsp grapeseed oil
½ tsp chili oil
½ tsp sea salt
½ tsp chili garlic sauce
½ tsp ginger
1 oz cilantro

Chop onion and shallots. Seed jalapeño and cut to small dice. Grate ginger.

Mix all ingredients together in a bowl, bruising to encourage maceration.

Ponzu

¾ cup Japanese grain/rice vinegar
1 cup vegetable oil
½ cup sugar
1 tsp salt
1 tsp black pepper
8 oz gochujang
2.4 oz garlic
2 cups ponzu sauce

Combine all ingredients in a blender, except for vegetable oil. While blending, slowly add vegetable oil to emulsify, 2 minutes.

Cucumber

1 cucumber, small
1 tbsp mirin
¼ tsp salt
1 tsp sesame oil

Thinly slice cucumber on a mandoline. Add mirin, salt, and sesame oil. Massage with fingers. Cure for at least 30 minutes.

Plate

3 oz yellowtail
2 tbsp salsa
1.5 oz cured cucumber
3 half moon slices pickled daikon
9 slices radish
3 slices watermelon radish
1 oz chili ponzu

Thinly slice yellowtail into 6 pieces. Shingle slices in a straight line across the dish, just off from center. Top with a thin line of jalapeño cilantro salsa.

Arrange cured cucumber in a half circle coming off of the yellowtail.

Shingle radishes in a larger half circle around cucumbers, finishing the line with watermelon radish and pickled daikon on opposite sides.

Pour chili ponzu into a dipping ramekin or in between yellowtail and cucumbers.

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