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  • Writer's pictureHelen Scott

Yellowtail Sashimi with Jalapeño & Coriander

Nobu yellowtail sashimi with jalapeno and coriander

This canonical dish at one of my favourite restaurants, Nobu, had long been on my "to cook" list, so when MM Fresh Food told me they had yellowtail in stock, I jumped at the chance to recreate it. The restaurant uses yuzu juice but I didn't have any so made do with lime juice. Note I also made a plate with lemon juice to compare, and while we didn't notice much difference in the flavour, the appearance of the sauce was cloudier and perhaps less appealing when using lemon juice.

What you need:

200g yellowtail

1 tablespoon lime/yuzu/lemon juice

1/2 tablespoon Japanese soy sauce

1 jalapeño

Handful of fresh coriander leaves

1 tablespoon garlic purée (optional)


Freeze your fish in order to get the most perfect slices, and/or use a very sharp knife.

Prepare your jalapeño, by cutting it into very thin slices, removing the seeds and pith.

Wash, cut and dry your coriander leaves.

Mix the citrus juice with the soy sauce.

Using a very sharp knife or a piece of semi frozen yellowtail, cut slices of sashimi.

Add a small dab of garlic purée to each slice. I didn't do this but I have since learnt from Nobu that this is what they do so I will try next time! Let me know how you get on if you do!

Lay them on a plate, pour the sauce mixture over. Garnish each slice of fish with a jalapeño ring and a leaf of fresh coriander.

Place the plate in the fridge for a few minutes to ensure it's served totally cold, and serve a few minutes later.

Serves 2 as a starter.

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