keto Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce cover
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Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce

The BEST Asian Low-Carb/Keto recipe for Hamachi Garlic Jalapeno in Yuzu Sauce. Enjoy the taste of this delicious Japanese sashimi at only ~0.1g Net Carb / Piece. Step by step directions with pictures makes this recipe quick and easy.
Course Side Dish
Cuisine Asian Fusion
Keyword hamachirecipe, hamachiyuzu, japaneseyellowtailrecipe, ketosushi, lowcarbsushi, yellowtailCarpaccio
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 Pieces

Ingredients

  • 1/4 lb Sashimi Grade Yellowtail 10 slices
  • 2 tbsp Yuzu Juice
  • 1 tbsp Soy Sauce
  • 3-4 Cloves Garlic
  • 1 tbsp Olive Oil
  • 10 Slice Jalapeno

Instructions

  • Gather all the ingredients.
  • Pat dry yellowtail with paper towel. Cut yellowtail into 1/4 inch thick slices at a 45 degree angle. Set onto 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 yuzu soy sauce mix over yellowtail.