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Keyword: Japanese Hamachi Carpaccio, japanese recipe


  • ½ pound sushi-grade hamachi or yellowtail fillet
  • 2-3 cloves of garlic, thinly sliced
  • 1-2 small tomatoes, sliced
  • 1 jalapeno with seeds removed, thinly sliced


  • 1 tbsp soy sauce
  • 1 tbsp ponzu sauce
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1 tsp sesame oil


  • Slice your hamachi fillet into paper-thin slices and place it on a cool platter.
  • Brown your garlic in a pan with butter or olive oil until golden brown and crunchy. Set it aside to cool.
  • Thinly slice the tomato and jalapeno and place it over the hamachi.
  • Prepare your dressing by mixing all the ingredients listed above. If you prefer the taste of delicate sashimi, you can marinate the fish in the dressing for 20 minutes before serving. However, if you like your fish fresh, bright, and crisp, serve immediately after drizzling the dressing on it.
  • Top off the dish with garlic and enjoy.