Bone Daddies share their Yellowtail Sashimi with Chilli, Ponzu & Coriander recipe.
Made famous by Nobu and always in demand, yellowtail sashimi with chilli is now a classic.
Ingredients Serves: 1
- 50g sushi-grade yellowtail (hamachi)
- 2 teaspoons Orange Ponzu (see below)
- 5 coriander leaves
- 5 slices of green chilli
Orange Ponzu makes about 350ml
- To make the Orange Ponzu, pour the sake into a saucepan and heat gently, then carefully ignite with a match or lighter to burn off the alcohol. Add the vinegar, tamari, soy sauce, mirin, lemon and orange juices and the konbu and heat to just below boiling point (90°C on a thermometer). Remove from the heat and add the bonito flakes and the orange slices. Cover and leave to infuse in the refrigerator for at least 24 hours, then strain. This will keep in a sealed container in the refrigerator for up to a month.
- To prepare the yellowtail, remove the red centre blood line and bones to create 2 large fillets. Cut each fillet lengthways to create 4 sashimi blocks. Remove the skin as tightly to the flesh as possible. Cut each block into 5 x 4mm-thick slices.
- To serve, place the yellowtail slices on an ice-cold serving plate and cover with the ponzu. Top each slice with a coriander leaf and a slice of chilli. Serve immediately.
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