Hiramasa Crudo Recipe

Prepare fish

Pat the hiramasa dry with paper towels. Using a very sharp knife, slice the fish into 1/4-inch (6 mm) thin slices or small 1-inch cubes depending on desired presentation. Arrange on a chilled platter or individual plates in a single layer.

Season lightly with fine sea salt and freshly ground black pepper, then drizzle the lemon juice and 1 tablespoon of olive oil evenly over the slices. Let rest at room temperature for 5 minutes while you prepare other components.

In a small bowl, whisk together the Greek yogurt and creme fraiche (or sour cream) until smooth. Add a tablespoon of cold water to loosen the texture to a pourable consistency. Season with 1/4 tsp salt and white pepper. Taste and adjust — the sauce should be tangy, creamy, and slightly loose for easy spooning or dotting around the fish.

Make pickling brine

Combine the white wine vinegar, water, sugar and 1/2 tsp salt in a small saucepan and bring just to a simmer so the sugar and salt dissolve. Remove from heat and let cool 2 minutes.

Place the thinly sliced jalapeños in a jar or bowl and pour the warm brine over them so they are fully submerged. Let sit at room temperature for 15–20 minutes for quick-pickling. For milder heat, remove seeds prior to brining. Drain before plating; reserve a few slices and a teaspoon of brine for finishing the dish.

In a small bowl or jar, combine the blood orange juice, rice wine vinegar, honey and Dijon mustard. Whisk to blend. Slowly stream in the 3 tablespoons of extra-virgin olive oil while whisking constantly until emulsified. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or sweetness if needed.

Heat oil

Heat neutral oil in a small deep skillet or saucepan to 350°F (175°C). If you don't have a thermometer, test by dropping a corner of rice paper — it should bubble immediately.

Working one at a time, carefully place one rice paper round into the hot oil. It will puff and crisp within 5–10 seconds. Use tongs to flip if needed. Remove immediately to a paper towel-lined tray to drain. While still hot, break into quarters or leave whole (depending on plating). Sprinkle lightly with 1/4 tsp sea salt. Repeat with remaining rice papers. Note: they crisp extremely fast — do not overcook.

Place 4–6 slices of seasoned hiramasa per plate in a fan or staggered arrangement. Spoon small quenelles or dots of the yogurt sauce around and on top of some fish slices.

Scatter a few pickled jalapeño slices over the fish and add a couple of reserved pickling brine drops for brightness. Drizzle the blood orange vinaigrette lightly over the fish and plate — aim for delicate streaks or small pools, not saturating the fish.

Tuck a piece or piece(s) of crispy rice paper against the fish for texture contrast. Add blood orange segments, thin radish slices and microgreens. Finish with a light sprinkle of toasted sesame seeds and an optional pinch of blood orange zest for aroma.

Finish with the remaining 1 tablespoon of olive oil drizzled very lightly over the plate, then serve immediately so the rice paper remains crisp.