Hamachi (Yellowtail) Sashimi
User Reviews
4.9
Hamachi (Yellowtail) Sashimi
Description
This recipe focuses on serving fresh hamachi, specifically the fatty belly portion for its rich taste and texture, sliced very thinly to maximize tenderness. The sashimi is seasoned with a blend of fresh yuzu juice and dark Japanese soy sauce chilled together, which adds a citrusy tang and savory depth without overwhelming the fish.
The addition of thin red chili slices provides subtle heat, balanced by fresh coriander leaves for an herbaceous note. This simple assembly allows the natural flavors of the super fresh yellowtail to shine. The dish requires minimal preparation but demands quality fish and careful slicing.
Hamachi sashimi works well as a light starter or part of a Japanese-style meal. It is best enjoyed immediately to retain freshness and flavor. Alternatives such as seabass belly can be used if hamachi is unavailable, and bottled yuzu juice can substitute fresh juice for convenience.
Ingredients
- 1 ide Yellowtail super fresh, aka hamachi
- 1 red chili
- 1 handful Coriander fresh leaves
- 40 ml yuzu juice fresh
- 20 ml soy sauce dark Japanese variety
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
User Reviews
Overall Rating
4.9
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