New-style yellowtail sashimi
- Side
- Easy
- 1
- 60 minutes
PT1H
This elegant yellowtail sashimi recipe from Miho Sato is simply garnished with a fresh shiso oil, dramatically black leek salt and rings of bird's eye chilli.
Ingredients
Yellowtail sashimi
- 10 slices of sashimi-grade yellowtail, cut very thinly
- 10 slices of red bird's eye chilli, deseeded and cut very thinly
- daikon radish , julienned
- shiso leaves, cut into a chiffonade
Leek salt
- 4 medium leeks , thinly sliced, both the green and white parts
Spicy ponzu
- 10g of yuzu juice
- 10g of lemon juice
- 15g of light soy sauce
- 0.5g of Tabasco
Shiso oil
- 10g of shiso leaves
- 15g of fresh parsley
- 10g of oil
- iced water
Method
Preheat your oven to 200°C/180°C fan
Set a silicon mat on an oven tray, then spread the thin slices of leeks on the mat
- 4 medium leeks , thinly sliced, both the green and white parts
Cook until the leeks are blackened and dry
Let them cool down before blending to make a powder
Put the leek powder in a salt shaker
Mix all ponzu ingredients together in a jar and put to one side. Shake well before serving
- 10g of yuzu juice
- 10g of lemon juice
- 15g of light soy sauce
- 0.5g of Tabasco
Put a pot of water on to boil over a medium heat
Set a bowl of ice water to one side
- iced water
Blanche the shiso leaves for a few seconds in the hot water before removing and submerging in ice water
Repeat this process with the parsley
- 15g of fresh parsley
Pat the shiso and parsley leaves dry, before blending with oil and straining through a cheesecloth
- 10g of oil
Keep the residual bright green oil to one side, ready to serve
Once the yellowtail has been sliced, arrange the ten pieces in a circle around a flat plate
- 10 slices of sashimi-grade yellowtail, cut very thinly
Place one thin slice of red bird’s eye chilli on top of each yellowtail piece
- 10 slices of red bird's eye chilli, deseeded and cut very thinly
Garnish the middle of the plate with a small salad of daikon radish mixed with baby shiso leaves
- daikon radish , julienned
- shiso leaves, cut into a chiffonade
Sprinkle the plate with black leek salt
Finally, dress the plate with the spicy ponzu sauce and a few drops of the bright green oil
Go to Comments
New-style yellowtail sashimi
