Hiramasa Kingfish Sashimi Recipe

Prepare fish

Keep the Hiramasa very cold until ready. Pat the fillet dry with paper towel. Trim any bloodline and thin edges so pieces will be uniform. Lightly salt both sides with 1 tsp fine sea salt and let rest on a tray in the refrigerator for 5 minutes to firm and season, then pat dry again.

Slice sashimi

Using a very sharp sashimi knife or long slicing knife, cut the fillet on a slight diagonal into 12–14 even slices about 1/8–1/4 inch (3–6 mm) thick. Wipe the blade between groups of slices for clean cuts. Lay slices flat or slightly overlapped on a chilled plate. Brush or very lightly drizzle 1 tsp neutral oil over the fish to add shine and prevent sticking.

Make juice

Cut the peeled cucumber into chunks. In a blender, combine cucumber chunks and 1 cup green grapes. Add 1 tsp fresh lemon juice and 2 tbsp cold water. Blend until completely smooth. Strain the purée through a fine-mesh sieve or chinois into a bowl, pressing to extract as much liquid as possible. Discard solids. Season the juice with a pinch of fine sea salt and chill briefly (5–10 minutes) if needed. This yields a fresh, mildly sweet cucumber–grape juice to spoon over or around the sashimi.

Emulsify dressing

In a small bowl whisk together 2 tbsp extra-virgin olive oil, 1 tsp white wine vinegar, 1 tsp honey, 1 tsp lemon myrtle powder, and the finely minced jalapeño. Season with a pinch of salt and pepper. Taste and adjust: add more honey for balance, more vinegar for brightness, or more lemon myrtle for citrus aroma. Let dressing sit for 5 minutes so jalapeño flavor infuses.

Assemble plate

To serve 4, spoon small pools (about 1–1.5 tbsp each) of the chilled cucumber & grape juice onto four chilled plates where the sashimi will rest. Arrange 3 slices of Hiramasa per plate over the pools. Drizzle about 3/4–1 tsp of the lemon myrtle & jalapeño dressing over each portion of fish, distributing minced jalapeño evenly but sparingly so heat doesn't overpower the fish.

Finish touches

Place a few cucumber ribbons beside the fish, scatter a couple thin jalapeño slices across each portion, and dot microgreens or cilantro. Grate a little fresh lemon zest over each plate and sprinkle ~1/8 tsp black sesame seeds per plate for contrast. Serve immediately so fish remains chilled and fresh.