u/wittynametaken

Hey Everyone. My wife really loves a spicy yellowtail sashimi. I was planning a nice Mother's Day dinner for her, and was going to surprise her with a homemade version of this. I went to a fishmonger and got some very nice looking, sushi grade, yellowtail tuna. It did look a little redder than normal, but I was in a hurry and didn't ask any questions. After getting home and starting to prep stuff for tomorrow, I realize that the Yellowtail sashimi we normally get from the sushi restaurant is likely Japanese Amberjack.

I don't eat sushi, so I have no expertise in the past profiles. Can I keep going with a ponzu + jalapeño sauce for this fish? Something else I should do with it? Thanks in advance!