YELLOWTAIL CORIANDER

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YELLOWTAIL CORIANDER

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Ingredients

1 side hamachi/yellowtail super fresh
1 red chili liced and deseeded
1 handful fresh coriander leaves
40 millilitres fresh yuzu juice Japanese citrus
20 millilitres dark Japanese soy sauce
Features:
    Cuisine:
    • Medium

    Ingredients

    Directions

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    1. Mix the soy sauce and fresh yuzu juice together and put in the refrigerator
    2. Slice the hamachi/yellow tail very thinly, (belly part works best as its super fatty and tasty)
    3. Lay the slices on the plate and pour the Yuzu sauce over the fish generously
    4. Garnish with the thin slices of fresh chili and coriander

    Hints:

    1. This little starter needs to be eaten quickly to enjoy as much as possible the freshness and kick.
    2. If you have problems finding Hamachi, try using seabass belly as an alternative.
    3. You should be able to find Yuzu juice bottled at your nearest Japanese store.

    Jeff Tyler

    Prior to joining Novikov Jeff Tyler was at the Mandarin Oriental Marrakech where he worked as Chef de Cuisine. He was responsible for the creation and execution of Morocco’s premiere contemporary Japanese restaurant. Prior to this, he assisted on the operational side of the Mandarin Oriental Barcelona, working alongside the 5-times Michelin award winning chef Carmen Ruscalleda.

    In 2004, having trained and cut his teeth in his native New Zealand, Tyler decided to make the move to Japan. There he became a protégé of Mr Toshkatsu Chiku-san, President of Chiku Ya Restaurant Group in Hamamatsu, working as the only westerner in a solely Japanese team and environment. During this time he enjoyed hands-on experience in a sashimi factory and trained in tempura, sushi and other traditional dishes.

    Tyler then left Japan to hone his skills in such leading establishments as the deluxe Mangapapa Petit Hotel in New Zealand and Roka in London.

    In early 2011, Jeff was invited back to Japan, spending a month at the Shizouka tuna markets, mastering the art of whole tuna cutting.

     

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