Cup of Yum
1. Mix the soy sauce and fresh yuzu juice together and put in the refrigerator.
2. Slice the hamachi (yellowtail) very thinly (belly part works best as its super fatty and tasty).
3. Lay the slices on the plate and pour the Yuzu sauce over the fish generously.
4. Garnish with the thin slices of fresh chili and coriander.

Hints:

Cup of Yum
1. This little starter needs to be eaten quickly to enjoy as much as possible the freshness and kick.
2. If you have problems finding Hamachi, try using seabass belly as an alternative.
3. You should be able to find Yuzu juice bottled at your nearest Japanese store.