Sashimi is an art form and only the best quality and freshest fish should be used. This dish is light, refreshing and tasty. The Kimchee dressing gives the yellowtail/hamachi, a nice sour, spicy and citrus kick.
Above is a fillet of yellowtail/Hamachi. Not to be confused with yellowfin tuna. Yellowtail is actually not a tuna and myself included, without proper knowledge, can confuse the two.
According to Wiki – The Japanese amberjack or yellowtail, is a species of jackfish in the family Carangidae. It is native to the northwest Pacific Ocean, from Japan to Hawaii. Prised in Japan.
Here is a great 7 minute video showing you how to fillet and slice the hamachi/yellowtail.
The kimchee dressing is super simple to make, mix the ingredients and you’re ready to go.
For people new to Yuzu, Ponzu and Kimchee base.
Yuzu is citrus grown in japan, china and Korea, it’s like a mix of a lemon and lime with a sour citrus flavour.
Ponzu is a sauce, generally made with soy sauce, mirin, rice vinegar, kombu, bonito flakes and lemon juice. Pon’ in Japanese means ‘punch’ and ‘su’ is vinegar so the name literally translates as ‘vinegar punch.’ The ponzu below is Kombu-Ponzu.
Kimchee base is a sauce that is made from the classic Korean Kimchi which is salted and fermented vegetables. It also has gochugaru in the recipe which is a Korean chilli pepper, so has a sour and spicy flavour.
I served the hamachi sashimi below with a simple daikon and cucumber salad. Keeping it nice and clean tasting. You can simply serve it with light soya sauce, pickled ginger and wasabi if you like.Print
A refreshing and simple yellowtail sashimi salad with Kimchee dressing.
- 100 – 200gram Yellowtail / Hamachi (sliced into sashimi)
- 1 x English cucumber
- 1 x small daikon
- 1 x jalapeno chilli
- micro leaves for garnish
- 40ml yuzu
- 4 tsp ponzu sauce
- 4 tsp Kimchee base
Prepare the yellowtail ready for sashimi, here is an expert chef showing you how – https://www.youtube.com/watch?v=333xi90Jn7c
- To make the dressing, simple combined the ingredients and mix well.
- Peel and slice into julienne the daikon radish.
- Peel and slice the cucumber into half-moon shapes.
- Dress the daikon and cucumber in a little bowl with a little kimchee dressing.
- Arrange the yellowtail and cucumber around the salad.
- Add a piece of thinly sliced jalapeno on top of the yellowtail.
- Pour a little dressing around and over the sashimi.
- Serve promptly.
You can substitute Hamachi/Yellowtail for another white fish like, Sea Bass or Snapper. (be sure to use the best quality and freshest fish)
Watch how to fillet and prepare hamachi/yellowtail on this youtube video – https://www.youtube.com/watch?v=333xi90Jn7c