T - Hirame Recipe

Prepare fish and garnish base

Keep the hirame chilled until ready to slice. Using a very sharp, thin-bladed knife, slice the fillet across the grain into 3–4 mm (about 1/8–3/16 inch) thin slices. Arrange shredded daikon and cucumber on a chilled serving plate as a bed. Place shiso leaves and microgreens near the daikon bed for plating.

Lightly season the sliced hirame with a very small pinch of kosher salt and a light crack of black pepper just before plating to enhance flavor without overpowering.

Make ponzu

In a small bowl whisk together soy sauce, yuzu juice (or lemon + lime mix), mirin, rice vinegar, dashi, and sugar until sugar dissolves. Taste and adjust acidity or salt: add up to 1 tsp more yuzu or 5 ml more soy if needed. Chill until plating.

Stir in the grated ginger and toasted sesame oil to the ponzu for an aromatic lift; set aside 1–2 tablespoons of ponzu to drizzle over finished dish and pass the remainder at table.

Scatter the thinly sliced green onion over the bed of daikon and cucumber so they are ready when the fish is placed. Reserve a little (about 1 tsp) for finishing garnish.

Assemble and finish

Arrange the hirame slices over the daikon bed in a single overlapping fan or slightly shingled row. Spoon 1–2 teaspoons of the ponzu over each slice (do not drown). Sprinkle toasted sesame seeds and the reserved green onion over the fish. Add microgreens and shiso leaves as decorative and aromatic accents. If desired, very lightly drizzle chili oil or sprinkle shichimi togarashi for heat. Serve with extra citrus wedges and remaining ponzu on the side.

Serve immediately while the fish is chilled. Consume within 30–60 minutes of plating for best texture and safety.