Hiramasa Crudo* Recipe

Prep fish

Keep the Hiramasa well chilled. Using a very sharp knife, slice the fish crosswise into 24 thin slices (about 1/8-inch thick / 0.3 cm). Arrange slices flat on a chilled serving plate or divide among four plates (6 slices per serving). Lightly season each slice with a pinch of fine sea salt and a light dusting of freshly ground black pepper. Keep chilled while you prepare sauces and garnishes.

Make leche de tigre

In a blender combine buttermilk, lime juice, fish sauce, mirin, garlic clove, sliced ginger and 1/4 tsp sea salt. Blitz on high for 30–45 seconds until smooth and slightly frothy. Taste and adjust seasoning — it should be bright and tangy with a subtle savory depth. Strain through a fine-mesh sieve into a bowl to remove solids. Chill until plating. Yield: about 3/4 cup; drizzle approximately 2 tablespoons per plate (reserve remaining for guests).

Prepare cucumber purée

Peel (optional) and roughly chop the cucumber, remove any large seeds, then purée in a blender until silky. Strain through a fine sieve or cheesecloth to yield clear cucumber juice; measure out about 1/3 cup of strained juice.

Make agar gel and form caviar

In a small saucepan whisk together 1/3 cup cucumber juice and 1 tsp agar-agar powder. Bring to a simmer and let boil gently for 1 minute while stirring to dissolve agar completely. Remove from heat and let cool for 30–45 seconds until the mixture begins to thicken but remains pourable. Meanwhile, place 2 cups of very cold vegetable oil in a tall container in the freezer for 10–15 minutes to chill (this helps form spherical droplets). Using a small pipette, syringe or teaspoon, drop small droplets of the warm cucumber-agar mixture into the chilled oil; droplets will form spheres. Let spheres set in the oil for 2 minutes, then strain them through a fine mesh sieve and rinse quickly under cold water to remove oil. Transfer cucumber caviar to a bowl, season with 1/4 tsp fine salt, and keep chilled. (If you prefer a simpler method, skip agar and create small diced cucumber brunoise tossed with lime instead.)

Quick-pickle blueberries

Combine rice vinegar, caster sugar and 1/8 tsp salt in a small bowl and stir until sugar dissolves. Add blueberries and toss gently to coat. Let sit at room temperature for 10–15 minutes, then transfer to the refrigerator. Use a few pickled blueberries per plate (about 6–8 berries across four plates).

Make basil herb oil

Wash and dry basil and (optional) cilantro thoroughly. Blanch herbs in boiling water for 5–7 seconds, then plunge into ice water to preserve color. Squeeze out excess water and combine herbs with 1/2 cup neutral oil and 1/8 tsp salt in a blender. Puree until very smooth and bright green (30–45 seconds). Strain through a fine-mesh sieve lined with cheesecloth, pressing to extract oil. Transfer herb oil to a small squeeze bottle and refrigerate until needed. For a more intense oil, use less oil and the same amount of herbs.

Prepare Fresno

Thinly slice the Fresno chili on the bias into very fine rings. If you prefer less heat, remove seeds before slicing. Keep chilled.

Plate and dress

For each plate: Spoon or lightly drizzle 2 tablespoons of the buttermilk leche de tigre onto the plate as a shallow pool. Lay 6 slices of Hiramasa over the sauce, slightly fanning them. Scatter 10–12 cucumber caviar pearls over the fish and around the plate. Place 2–3 pickled blueberries on each plate spaced for contrast. Add a few very thin slices of Fresno chili across the fish for heat, and tuck micro basil or small basil leaves between slices for aroma.

Finish with herb oil & lime

Dot or lightly drizzle the basil herb oil around the crudo (about 1/2 tsp per plate). If desired, finish with a very light drizzle (a few drops) of extra virgin olive oil. Serve with a lime wedge on the side so diners can add a final squeeze as desired. Serve immediately, chilled.