(Yield: 12 servings)
12 ounces hamachi (yellowtail), cut into 1/8-inch dice
2 serrano chiles, seeded and minced
1 tablespoon minced cilantro
2 tablespoons Kikkoman Soy Sauce
1 tablespoon freshly squeezed lime juice
1 teaspoon water
pinch sea salt
1 teaspoon grated fresh wasabi
Mix all ingredients except wasabi. Divide among 12 Chinese ceramic soup spoons. Arrange spoons on serving tray; garnish with wasabi.
Recipe created by Alexander Ong, Betelnut Pejiu Wu (San Francisco, CA)
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