T - Shima Aji Recipe

Prep the fish

Pat the shima aji fillets dry with paper towels. Using a sharp knife, slice the fillets into 1/4-inch (6–7 mm) thick sashimi-style pieces. Arrange the slices on a chilled plate in a single layer or slightly overlapped, leaving room for garnishes.

Dress the shiso

Stack shiso leaves, roll tightly, and thinly slice into fine ribbons (chiffonade). Reserve a few whole leaves for plating. Scatter the shiso ribbons and microgreens lightly over and around the fish slices just before serving.

Place lemon or sudachi wedges on the plate for diners to squeeze lightly over the fish if desired.

Salt cure (brief)

Lightly sprinkle the kosher salt evenly over the fish slices and let sit at room temperature for 2–3 minutes. This brightens the flavor and firms the flesh slightly. Pat away any excess moisture with a paper towel after the short cure.

Make the dressing

In a small bowl combine rice vinegar (1 tbs), soy sauce (2 tsp), yuzu juice (1 tsp) and olive or sesame oil (1 tsp). Add minced ginger (1 tsp) and whisk until blended. Taste and adjust balance: it should be tangy with a light savory note. If you prefer more heat, stir in the wasabi paste (1 tsp) or serve wasabi on the side.

Using a small spoon, drizzle the dressing sparingly across the shima aji slices—aim for about 1/2 tsp of dressing per slice so the fish isn't overwhelmed. Alternatively, serve the dressing in a small dipping dish alongside.

Sprinkle thinly sliced scallion over the dressed fish for a fresh onion note.

Finish with a light sprinkling of toasted sesame seeds and scatter the crispy garlic chips or fried shallots over the plate for crunch and toasty aroma.