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!





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Hamachi (Yellowtail) Sashimi
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Course Appetizer Cuisine Japanese

Prep Time 5 minutes minutes Total Time 5 minutes minutes

Servings 1 serving

Author Jeff Tyler


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



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
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