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.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 Pieces
- 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
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.