Pacific Hiramasa Tartare Recipe
Cured Garden Radishes and Stirred Dashi "Gelée"
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Ingredients
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Tartare
Cured Garden Radishes
Stirred Dashi Gelée
Method
Tartare Preparation
- 1
Prepare the Hiramasa
Finely dice the Pacific Hiramasa into small cubes and place them in a mixing bowl.
- 2
Seasoning
Add the lemon zest, chopped chives, sea salt, and freshly ground black pepper to the diced fish. Mix gently until evenly combined.
Cured Garden Radishes
- 3
Curing the Radishes
In a bowl, combine the rice vinegar, sugar, and sea salt. Stir until the sugar and salt are dissolved. Add the thinly sliced radishes and toss to coat. Let them marinate for at least 30 minutes.
Stirred Dashi Gelée
- 4
Prepare Dashi Gelée
In a saucepan, combine the dashi stock and agar-agar powder. Bring to a gentle simmer over medium heat, stirring continuously until the agar-agar is completely dissolved.
- 5
Adding Soy Sauce
Remove from heat and stir in the soy sauce. Pour the mixture into a shallow dish and let it cool at room temperature until set. Once set, cut into small cubes.
Assembly
- 6
Plating the Tartare
Using a ring mold, layer the seasoned Hiramasa tartare on a plate. Top with the cured radishes and scatter the dashi gelée cubes around the plate for garnish.
