Steps

1. Generously rub salt all over 1 whole piece of yellowtail until the surface turns white. Let it sit for approximately 20 minutes.
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2. Prepare the green onions and cilantro. If cilantro is unavailable, parsley can be used as a substitute.
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3. Combine 50g of green onions, 10g of cilantro, and 100cc of toasted sesame oil in a blender. Blend until smooth.
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4. Transfer the blended sauce to a bowl and mix in 1/2 tsp of salt and 1/2 tsp of sugar.
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5. Gradually incorporate 2 tbsp of lemon juice while stirring.
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6. Finely chop and add 1/2 tsp of lemon zest (white pith removed). Mix in a pinch of pepper if desired to complete the jade sauce. (Key Tip: You can use a cheese grater to zest the lemon. This sauce, also known as 'Youlin Sauce', can be stored in the refrigerator for 4-5 days. It's also delicious with steamed chicken or boiled pork.)
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7. Lightly rinse the salted yellowtail under water to remove excess salt.
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8. Thoroughly pat the yellowtail dry with paper towels.
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9. Place 100cc of vinegar in a resealable bag and add the dried yellowtail. If the skin is on, place it skin-side down to soak in the vinegar. (Key Tip: For added flavor, you can include a 5cm piece of kombu in the vinegar.)
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10. Depending on the size and thickness, marinate for 40 to 50 minutes.
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11. Peel the skin off the vinegar-marinated yellowtail.
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12. Slice the peeled yellowtail into 1cm thick pieces. (Key Tip: It can be eaten raw, but lightly steaming it gives it a more Chinese-style finish.)
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13. Arrange the yellowtail slices in a steamer basket over boiling steam. Steam for 30 to 40 seconds to create a 'shimosori' (lightly cooked) effect. (Key Tip: Avoid overcooking to achieve the best texture: lightly cooked on the outside and raw inside.)
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14. Arrange the steamed yellowtail on a plate. Generously spoon the prepared jade sauce over the top. Serve and enjoy!
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