Cured Hiramasa Recipe

Prepare curing mix

In a small bowl combine kosher salt and granulated sugar. Mix until evenly combined. Stir in miso paste and mirin to create a slightly pasty cure.

Coat the fish

Pat the Hiramasa fillet dry with paper towels. Place the fillet skinless side down on a sheet of plastic wrap. Spread about two-thirds of the curing paste evenly over the flesh surface in a thin layer. Reserve the remaining paste for finishing or another use.

Wrap and weigh

Wrap the fillet tightly in the plastic wrap. Place the wrapped fish in a shallow dish and weight it with a small tray or can to encourage even curing. Refrigerate for 4–6 hours for a light cure (or up to 12 hours for a firmer texture).

Rinse and dry

After curing, unwrap and rinse the fillet under cold running water to remove the cure completely. Pat very dry with paper towels. If you like a thin glaze, brush the surface with 1 tsp neutral oil to add sheen and prevent drying. Keep chilled until ready to slice.

Prepare apple

Cut the peeled, cored apple into small dice or slices depending on presentation. For small cubes, aim for 4–6 mm pieces.

Make caramel miso

In a small nonstick skillet over medium heat, melt the butter. Add granulated sugar and water; cook without stirring for 2–3 minutes until the sugar begins to dissolve and amber slightly. Swirl the pan to caramelize evenly (do not burn). Reduce heat to low and whisk in the miso paste, then add lemon juice and a pinch of sea salt. The miso will loosen the caramel into a glossy sauce.

Finish apple

Add the apple pieces to the caramel-miso sauce and toss for 30–45 seconds just to coat and warm the fruit. Remove from heat and cool to room temperature. The apple should remain slightly crisp.

Combine liquids

In a small bowl whisk together soy sauce, fresh lemon juice, rice vinegar, and mirin until homogenous.

Add aromatics

Stir in chopped dill, yuzu or lemon zest, neutral oil (if using) and a small pinch of sugar to balance acidity. Taste and adjust: add up to 1/2 tsp more sugar or 1/2 tsp additional lemon if needed. Let the ponzu rest 10–15 minutes for flavors to meld; strain if you prefer a clear sauce.

Slice the cured Hiramasa

Using a very sharp knife, slice the cured Hiramasa thinly on a bias into 2–3 mm slices. Keep chilled until plating; slices should be translucent and slightly firm from the cure.

Plate components

Arrange 6–8 slices of Hiramasa on each plate, fanning them slightly. Spoon small quenelles or dots (about 1 tsp each) of caramel miso apple across or alongside the fish to provide sweet-salty contrast.

Dress with dill ponzu

Lightly drizzle the dill ponzu over the fish (about 1 tsp per plate) and a little around the plate. Avoid soaking the fish — the ponzu should be a light accent.

Garnish and finish

Scatter a few microgreens or baby dill sprigs and a couple of thin radish slices over the fish. Sprinkle toasted sesame seeds and a very light pinch of flaky sea salt to finish. Serve immediately while the flavors are bright.