Yellowtail with Jalapeno

banner

Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

  • 4 yellowtail fillets, ounces each
  • 1 tsp garlic, finely grated
  • Cilantro (coriander) leaves, stems removed
  • 2 jalapenps, sliced into thin rounds

Yuzo Soy Sauce

  • 8 tbsp juzu juice
  • 4 tbsp soy sauce
  • Mix together

Method

  1. Slice the yellowtail as thinly as possible, to about an ⅛” thick.
  2. Arrange yellowtail in a circle on each plate.
  3. Top each yellowtail slice with a dab of grated garlic, a cilantro leaf and a jalapeno round.
  4. Pour the yuzu soy sauce around.
Chef Magazine / Issue 40 / April / 2015