Ingredients
- 2 tablespoon kosher salt
- 2 tablespoon granulated sugar
- ½ cup fresh strawberries hulled and finely diced
- 3 tablespoon Roland Foods Vegan Ponzu
- 1 tablespoon rice vinegar
- 1 Thai chili thinly sliced
- ½ teaspoon lime zest
- 8 oz yellowtail fillet sashimi-grade
- 2 tablespoon caviar
- Micro cilantro for garnish
- Flaky salt to taste
Method
Cure the Yellowtail:
- In a bowl, combine kosher salt and sugar.
- Evenly coat the yellowtail fillet with the curing mixture.
- Arrange the fillet on a plate and wrap tightly with plastic wrap.
- Transfer to the refrigerator to cure for 30 minutes.
- Remove from the fridge, unwrap, and rinse the fillet under cold water.
- Pat completely dry with paper towels and place on a clean plate.
- Transfer the plate to the refrigerator and air dry, uncovered, for 1 hour to allow the surface to firm up slightly.
Prepare the Strawberry Ponzu:
- In a mixing bowl, combine diced strawberries, Roland Foods Vegan Ponzu, rice vinegar, Thai chili, and lime zest.
- Let the mixture sit for 10 minutes to allow the flavors to meld.
Slice the Yellowtail:
- Once the fillet is fully air-dried, use a sharp knife to thinly slice the yellowtail against the grain into even pieces.
Assemble:
- Arrange the sliced yellowtail on a chilled serving plate in a slightly overlapping pattern.
- Spoon the strawberry ponzu evenly over each slice.
- Top each slice with a small spoon of caviar.
- Garnish with micro cilantro and a pinch of flaky salt.
- Serve immediately.