Shiro-maguro* Recipe

Make marinade

In a small bowl whisk together light soy sauce, mirin, lemon juice, sesame oil, grated ginger and minced garlic until combined.

Marinate escolar

Arrange the escolar slices in a single layer on a chilled plate or tray. Spoon about half of the marinade evenly over the slices, reserving the rest for finishing. Let the fish sit at cool room temperature or in the refrigerator for 5–10 minutes—just long enough to lightly season and slightly firm the flesh but not to cure it.

If using cucumber, arrange cucumber slices or matchsticks in a small mound on each serving plate as a bed for the fish.

Using tongs or clean hands, lift 3 pieces of marinated escolar and fan them over the cucumber or directly onto the plate, slightly overlapping.

Drizzle the reserved marinade sparingly over the fish (use less if you prefer a lighter seasoning).

Sprinkle thinly sliced scallion and toasted sesame seeds over each portion.

Top with microgreens or a shiso leaf. Add a small smear of wasabi and a dollop of pickled ginger on the side.

Serve immediately as an appetizer or sashimi course. Provide chopsticks and a small dish of extra soy for dipping if desired.