Yuzu Jalapeño Hamachi

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Yuzu Jalapeño Hamachi: A Fresh and Flavourful Japanese Dish

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Author: Jennifer Cartier

Prep time: 10 MinTotal time: 10 Min

Yuzu Jalapeño Hamachi is a delicious and vibrant dish featuring fresh yellowtail (hamachi), a citrusy yuzu dressing, and a spicy kick from jalapeño. This fusion dish combines the bright, tangy flavours of Japanese cuisine with a touch of heat from the chilli, making it a perfect appetizer or light main course for a sushi-inspired meal.If you're looking for something fresh, flavorful, and easy to prepare at home, this recipe is a must-try. Here’s how to make Yuzu Jalapeño Hamachi:

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Ingredients

For the Hamachi

• 6-8 oz fresh hamachi (yellowtail) sashimi-grade, thinly sliced
• 1 small jalapeño, thinly sliced (adjust according to heat preference)
• 1-2 tablespoons fresh cilantro or micro greens (optional, for garnish)

For the Yuzu Dressing

• 2 tablespoons yuzu juice (you can find yuzu juice at Asian markets or substitute it with a mix of lemon and lime if needed)
• 1 tablespoon soy sauce (preferably low-sodium)
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon honey (or more, depending on your sweetness preference)
• 1 small garlic clove, minced (optional for extra flavour)
• 1/2 teaspoon fresh grated ginger
• 1/4 teaspoon toasted sesame seeds (optional, for garnish)

Instructions

Prepare the Hamachi

1. Start by slicing the hamachi into thin, bite-sized pieces (approximately 1/4-inch thick). You can use a sharp knife or a sashimi knife if you have one. The slices should be as even as possible for a clean presentation.
2. Arrange the slices in a circular pattern on a chilled plate or serving dish, slightly overlapping the edges.

Prepare the Yuzu Dressing

1. In a small bowl, combine the yuzu juice, soy sauce, rice vinegar, sesame oil, honey, minced garlic (if using), and freshly grated ginger. Whisk everything together until the honey is fully dissolved, and the dressing is well-mixed.
2. Taste the dressing and adjust the seasoning as needed. If you want it tangier, add more rice vinegar or yuzu juice. For extra sweetness, add a bit more honey.

Assemble the Dish

1. Drizzle the prepared yuzu dressing over the arranged slices of hamachi. Be sure to coat each piece lightly but evenly with the dressing.
2. Scatter the thin slices of jalapeño over the top of the hamachi. The heat from the jalapeño will complement the freshness of the fish, so you can adjust the amount based on your desired spice level.
3. Optionally, garnish with fresh cilantro or microgreens for a burst of color and flavor. A sprinkle of toasted sesame seeds adds a nice crunch and nuttiness, but it's optional.

Assemble the Dish

1. For the best experience, serve your Yuzu Jalapeño Hamachi immediately after assembling, while the fish is still fresh and cold. Pair it with a chilled glass of sake, white wine, or a crisp beer for the perfect accompaniment.

Notes

Additional Tips:

• Sashimi-Grade Fish: When making any dish with raw fish, it’s essential to use high-quality, sashimi-grade fish to ensure freshness and safety. If you're unsure, ask your fishmonger for advice or purchase from a reputable supplier.
• Adjusting Spice: If you want a milder dish, you can remove the seeds from the jalapeño before slicing. Alternatively, for an extra spicy kick, you can add a few extra slices or even a drizzle of chilli oil.
• Yuzu Alternatives: If you can’t find yuzu juice, a mix of lemon and lime juice will work as a substitute, though the flavour will be slightly different. Yuzu’s unique citrus profile is what gives this dish its signature taste.

Recommended Products

Sashimi Knife

Nutrition Facts

Calories

76

Fat

4 g

Sat. Fat

1 g

Carbs

8 g

Fiber

1 g

Net carbs

7 g

Sugar

4 g

Protein

2 g

Sodium

1007 mg

Cholesterol

0 mg

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