This appetizer uses fatty yellowtail, which is abundant in Hokkaido. Marinated with salt and vinegar, it firms up the flesh and the slight acidity enhances the rich umami of the fat. It's a dish that can be enjoyed with a Chinese-inspired twist, and it pairs well with white wine.
Ingredients
Main Ingredients (2 servings)
- Yellowtail (Sashimi-grade)
- Chicory
- Lettuce
Seasonings
- Salt
- Rice Vinegar
- Black Vinegar
- Green Chili Pepper
- Chili Oil
- Lemon
- XO Sauce
Steps
- Generously and evenly sprinkle salt all over the yellowtail fillet. (This is the key!) Sprinkle plenty of salt, as if drawing moisture out of the fish. The saltiness will not be too overpowering.
- Wrap the salted yellowtail in plastic wrap and refrigerate for approximately 1 hour.
- After 1 hour, rinse off the salt from the yellowtail with water, as moisture will have appeared.
- Thoroughly pat the rinsed yellowtail dry with paper towels.
- In a zipper bag, combine 100ml of Rice Vinegar and 50ml of Black Vinegar.
- Place the dried yellowtail into the zipper bag with the marinade and remove air before sealing. Marinate for approximately 1 hour. (This is the key!) Adjust the marinating time based on the thickness of the yellowtail. Shorter for thin fillets, longer for thick ones.
- Line a plate with chicory, lettuce, or your preferred vegetables.
- Remove the marinated yellowtail from the bag, lightly wipe off excess vinegar, and slice into approximately 5mm thick pieces. Arrange on the plate.
- Optionally, top with thinly sliced green chili pepper, or serve with chili oil, lemon, or XO sauce to complete the dish.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。