900g tom yum paste
Juice of 1 lemon, strained
Juice of 1 lime, strained
100ml soy sauce
100ml canola oil
1 piece of fresh ginger
40g yellowtail loin (4 slices of 10g)
45ml lemongrass sauce
4g jalapeno pepper, in batonettes
0.5g sea salt
Crush garlic and ginger in a Japanese grinder.Mix all ingredients (except oil) in a blender.Slowly add oil to emulsify.
Cut four sashimi-style slices of yellowtail and place in the centre of the plate.Cover the bottom of the plate with lemongrass sauce and place fish on top with1 jalapeno batonette per piece.Garnish with sea salt.
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