Step 1

Bring a small pot of water to a boil. Once boiling, submerge the cleaned cilantro for 10-15 seconds, then remove it and place it in a bowl of ice water. After it has cooled, remove the cilantro from the ice bath and squeeze out all the water using a towel or paper towel.

Step 2

Prep the jalapeño by removing the stem, pith, and seeds. In a hand held blender, add the cilantro, jalapeño, a pinch of salt, and the oil. Process until smooth; this may take a minute or two.

Step 3

If your yellowtail is fresh, place it in the freezer for 15-20 minutes to firm up. This will make cutting the fish significantly easier. If starting from frozen, defrost it in the fridge for 30 minutes before cutting.

Step 4

Cut the fish in thin slices against the grain.

Step 5

In a bowl combine the yuzu juice, ponzu, and lemon juice.

Step 6

Arrange the hamachi slices on a plate and top with sliced chilies. If you have a squeeze bottle, dollop some of the cilantro jalapeño purée on each piece of fish to ensure that each bite has some of the vibrant sauce. Additionally, place some dollops on the plate to mix with the sauce as you pour.

Step 7

Pour the sauce onto the plate, then top with micro greens and a generous amount of cilantro leaves. Sprinkle yuzu salt or regular salt on each piece of fish. Serve immediately.