I was lucky enough to score some freshly caught sashimi grade yellowtail fish from a friend of mine. After receiving the fresh fish I was told to remove any areas there were discolored or dark. After doing so, I thinly sliced the yellowtail, arranged it on the plate and beginning garnishing. For the sauce, I mixed yuzo, sesame oil, truffle oil. Next I crushed sea salt, pepper, and beginning arranging the fresh mint, jalepeno and siracha.
For the tar tar I used some crackers and added in some Japanese mayonnaise.
CookingWithStyle
SARIT
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