Yellowtail Carpaccio

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Yield: 4 servings

Course:
Cuisine:

Ingredients

  • 12 ounces yellowtail filet
  • 2 tablespoons tobiko
  • 1 teaspoon toasted sesame seeds
  • 2 tablespoons finely chopped green onion
  • 4-6 ounces Japanese ponzu sauce
  • 1 teaspoon La Yu (chili oil)

Directions

  1. Prepare very thin slices of yellowtail.
  2. Place the yellowtail on a plate.
  3. Sprinkle tobiko, sesame seeds, and green onion on yellowtail.
  4. Before serving, sprinkle ponzu sauce and La Yu on yellowtail.

Tips/Techniques

Serving Suggestions: Chill plate. Beverage Suggestions: Japanese dry sake
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