Name: The Mary Lanes Hiramasa Crudonori Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 10 oz hiramasa (yellowtail) sashimi-grade, skinless; 1 cups Greek yogurt (full fat); 2 tbs fresh lime juice; 1 tsp sea salt; 0.5 tsp black pepper; 2 pieces fresh jalapeño; 0.5 cups rice vinegar; 0.5 cups water; 1 tbs granulated sugar; 0.5 tsp kosher salt; 0.5 cups blood orange juice; 3 tbs extra virgin olive oil; 1 tsp white wine vinegar; 1 tsp honey; 0.5 tsp finely grated blood orange zest; 0.5 tsp salt; 0.25 tsp black pepper; 2 pieces rice paper sheets; 0.5 cups neutral oil (vegetable or grapeseed) for frying; 0.25 cups microgreens (optional); 0.25 tsp fleur de sel or finishing salt; 0.5 pieces thinly sliced blood orange segments (for plating)

Method

Hiramasa (Yellowtail) & Marinade

Prepare the fish

Keep fish chilled. Pat the hiramasa dry with paper towels and trim into 1/4-inch slices or small cubes, about 10 oz total for 4 servings.

Make yogurt marinade

In a bowl whisk together 1 cup Greek yogurt, 2 tablespoons fresh lime juice, 1 teaspoon sea salt and 1/2 teaspoon black pepper until smooth.

Combine fish and marinade

Gently fold the sliced/cubed hiramasa into the yogurt mixture until evenly coated. Cover and chill in the refrigerator for 10–15 minutes — just enough to slightly dress the fish without 'cooking' it.

Pickled Jalapeño & Quick Pickle Liquid

While fish chills, trim the jalapeños, slice them into very thin rings (remove seeds if you want milder heat).

In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Warm gently over medium heat just until sugar and salt dissolve, 1–2 minutes; do not boil. Remove from heat and let cool 2 minutes.

Place sliced jalapeños in a small jar or bowl and pour the warm pickling liquid over them. Let sit at room temperature for 10–15 minutes while you finish other components. For stronger flavor, refrigerate for up to 1 hour.

Blood Orange Vinaigrette

In a small bowl or jar combine 1/2 cup blood orange juice, 3 tablespoons extra virgin olive oil, 1 teaspoon white wine vinegar, 1 teaspoon honey and 1/2 teaspoon finely grated blood orange zest. Whisk or shake vigorously until emulsified.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust acidity or sweetness as needed. Keep chilled until plating.

Garnish & Crunch

Make crispy rice paper: Heat about 1/2 cup neutral oil in a small skillet over medium-high heat until shimmering (around 350°F / 175°C if using a thermometer).

Working quickly and carefully, fold or tear each rice paper sheet into quarters (or into desired shapes). Fry one piece at a time, pressing briefly with tongs to submerge; it will puff and crisp within 5–10 seconds. Remove to paper towel-lined plate to drain and lightly season with a pinch of fleur de sel while still hot.

If you prefer to bake: brush rice paper lightly with oil and bake at 375°F (190°C) on a parchment-lined sheet for 4–6 minutes until crisp and slightly browned.

Slice the blood orange half into thin segments for plating and keep microgreens ready.

Assembly & Finishing

Plate: Spoon a modest bed of the yogurt-dressed hiramasa in the center of each plate (about 2.5 oz fish per serving). Arrange 3–4 pickled jalapeño rings atop or alongside the fish.

Drizzle 1–1.5 tablespoons of blood orange vinaigrette evenly over the fish and around the plate. Reserve any extra vinaigrette for guests to add more.

Add one or two pieces of crispy rice paper alongside the fish for crunch. Garnish with a few microgreens, a thin blood orange segment, and a light pinch of finishing salt over the fish and rice paper.

Serve immediately so the rice paper remains crisp and the fish is chilled and fresh.