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.
Servings 10 Pieces
- 1/4 lbs Yellowtail Sashimi Grade, Hamachi
- 2 tbsp Yuzu
- 1 tbsp Soy Sauce
- 3-4 Cloves Garlic
- 1 tbsp Olive Oil
- 1 Whole Jalapeno
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 30 seconds per side) 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.
Calories: 27kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 108mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg