keto Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce cover

Yellowtail Carpaccio in Yuzu Sauce


Being an Asian inspired low-carb/keto website, it’s almost required to have a sashimi based recipe, isn’t it?  And since we feel it’s our due diligence, we’re going to do it with a splash and share one of our most requested recipes from all of our families and guests with this Yellowtail Carpaccio in Yuzu Sauce!

keto Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce pin 1

Actually, Nobu restaurant (a very popular upscale Japanese restaurant here in the States) serves a version similar to this one that costs quite a bit!  Like $50 for 5 pieces quite a bit!  So do yourself a favor and just make this version, it tastes just as good (if not better) and will save you a lot of money! 

Plus, it isn’t hard at all to put together and only needs a couple of ingredients!  I mean at its core, it’s sashimi so pretty much just cutting!

But just because it’s easy to put together doesn’t mean it’s simple in taste.  No, no, no!  This one is bursting with perfectly balanced zesty citrus, spiciness and saltiness, with a touch of fatty oils from the hamachi that makes you wanna say ‘not gonna cap, this plate slaaaaps’!  Which is a saying I just learned from a Post-Millennial. Translated for us Millennials, that comes out to ‘not gonna front, that’s da bomb!’ 

 

So to start making this slappin da bomb dish, we cut the yellowtail into about 1/4 inch thick slices.  You don’t want the slices too thick otherwise it will throw off the balance of the dish. 

Next, we simply fry up the garlic chips and place them on top of each yellowtail along with a slice of jalapeno.  Just make sure to de-seed the jalapenos otherwise the spiciness will overpower the dish.  

And to finish, we pour the Yuzu Soy Sauce mix over the dish.  Note that since Yuzu is very acidic, you want to pour it over the yellowtail right before you serve as it.  Otherwise, you’ll start to ‘cook’ the yellowtail, and that’s not what we want!

keto Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce pic

For this recipe, the special ingredients you will need are Yuzu, Soy Sauce, and sashimi grade Japanese Yellowtail.  You can pick up Yuzu on Amazon or a local Asian supermarket.  If you don’t live near a market that you can get sashimi grade Japanese Yellowtail, you can try this online store.

Just a side note, but Japanese Yellowtail/Hamachi is not the same as Kingfish, Amberjack or California Yellowtail. They all look really similar but the meat is very different. Japanese Yellowtail is loaded with fat whereas California Yellowtail is pretty dry, so just make sure you’re getting the correct meat.

Now, let’s get started!

Prepping Time 5M

Cooking Time 5M

Total Time 10M

Net Carb/Piece ~0.5g

Servings 10-15 pieces

Ingredients

  • 1/4 lbs Sashimi Grade Yellowtail (Hamachi)
  • 2 tbsp Yuzu
  • 1 tbsp Soy Sauce
  • 3-4 Garlic Cloves
  • 1 tbsp Olive Oil
  • 1 Jalapeno

Directions

1) Gather all the ingredients.

2) Pat dry yellowtail with a paper towel.  Cut yellowtail into 1/4 inch thick slices at a 45 degree angle.  Set onto a serving plate.

3) Thinly slice garlic cloves.  You will need 1 slice per piece of yellowtail, so cut as many as you need.

4) Thinly slice jalapeno and de-seed.  You will need 1 slice per piece of yellowtail, so cut as many as you need.

5) In a small fry pan, add oil and garlic on medium heat.  Cook until browned on both sides (about 2-3 minutes) and transfer to holding bowl.

6) In the meantime, combine Soy Sauce and Yuzu sauce in a small mixing bowl.

7) Lastly, place 1 piece of jalapeno and garlic on top of each yellowtail piece.  Keep in fridge until ready to serve.  Once ready to serve, pour sauce mix over the yellowtail.

Hope you enjoy this low-carb/keto Yellowtail Carpaccio in Yuzu Sauce!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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keto Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce pin 2

keto Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce cover

Yellowtail Carpaccio in Yuzu Sauce

The BEST Asian Low-Carb/Keto recipe for Yellowtail Carpaccio in Yuzu Sauce. Enjoy the taste of this delicious Japanese sashimi at only ~0.5g Net Carb / Piece. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Side Dish
Cuisine: Asian Fusion
Keyword: hamachi Carpaccio, keto sushi, low carb sushi, nobu yellowtail, yellowtail garlic jalapeno, yellowtail yuzu sashimi
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10 Pieces
Print Recipe

Ingredients

  • 1/4 lbs Sashimi Grade Yellowtail Hamachi
  • 2 tbsp Yuzu
  • 1 tbsp Soy Sauce
  • 3-4 Cloves Garlic
  • 1 tbsp Olive Oil
  • 1 Whole Jalapeno

Instructions

  • Gather all the ingredients.
  • Pat dry yellowtail with a paper towel. Cut yellowtail into 1/4 inch thick slices at a 45 degree angle. Set onto a serving plate.
  • Thinly slice garlic cloves. You will need 1 slice per piece of yellowtail, so cut as many as you need.
  • Thinly slice jalapeno and de-seed. You will need 1 slice per piece of yellowtail, so cut as many as you need.
  • In a small fry pan, add oil and garlic on medium heat. Cook until browned on both sides (about 2-3 minutes) and transfer to holding bowl.
  • In the meantime, combine Soy Sauce and Yuzu sauce in a small mixing bowl.
  • Lastly, place 1 piece of jalapeno and garlic on top of each yellowtail piece. Keep in fridge until ready to serve. Once ready to serve, pour sauce mix over the yellowtail.

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