Hamachi, Jalapeno, Ponzu
Thaw fish in the refrigerator for 8 hours. Consume within the same day. Thinly slice fish, perpendicular to its length, in a diagonal motion to produce individual pieces of sashimi. Arrange pieces of Hamachi sashimi on a plate. Slice jalapeños into thin circles and place on top of sliced Hamachi sashimi. Drizzle ponzu sauce on top.