Hiramasa ‡ Recipe

Prepare and Season Fish

Pat the hiramasa fillet dry with paper towels. If necessary, trim into 4 even portions (about 150 g each) for plating. Lightly score the skin side (3 shallow diagonal cuts) to allow even searing and prevent curling. Sprinkle 1.5 tsp kosher salt evenly on both sides and 0.5 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes.

Combine the soy sauce (2 tbs), mirin (1 tbs), rice vinegar (1 tsp) and neutral oil (1 tsp) in a small bowl. Brush a thin film of this marinade onto both sides of the fillets and reserve the remainder for finishing. Let the fish rest for another 5 minutes to absorb flavor (do not over-marinate — this is brief).

Sear the Fish

Heat a heavy skillet (preferably cast iron) over medium-high heat until hot. Add a teaspoon of neutral oil and tilt to coat. Place the fillets skin-side down, pressing gently with a spatula for 10–15 seconds to ensure full contact. Sear skin-side down for 2–3 minutes until the skin is crisp and deep golden. Flip and sear the flesh side for 30–60 seconds until just opaque at the edges — aim for medium-rare to medium (internal temperature ~50–55°C / 122–131°F). Remove to a warm plate and tent loosely with foil.

Whisk together yuzu juice (2 tsp), extra-virgin olive oil (2 tsp), grated fresh ginger (0.5 tsp), light soy sauce (1 tsp), sesame oil (0.25 tsp), honey (0.5 tsp) and 0.25 tsp fine sea salt in a small bowl until emulsified. Taste and adjust: add a touch more honey if too acidic, or more yuzu if you prefer brighter citrus.

Quick-Pickle Cucumber

Combine 2 tsp rice vinegar, 0.5 tsp sugar and 0.125 tsp salt in a small bowl and stir until dissolved. Add the thinly sliced cucumber and toss to coat. Let sit for 5–10 minutes, then drain excess liquid — cucumbers should be crisp and lightly tangy.

Prepare the shiso leaves, sliced scallion and optional radish. These will add freshness, aroma and a slight peppery crunch to the plate.

Arrange the seared hiramasa pieces on warm plates (skin side up on one portion for visual contrast). Spoon the yuzu-ginger dressing sparingly over the fish (about 1 tsp per portion), leaving some on the side for guests to add. Place a small nest of quick-pickled cucumber beside each portion, add a couple of shiso leaves or a few microgreens, and scatter scallion and thin radish slices for color.

Sprinkle toasted sesame seeds (1 tsp total) over the fish and garnishes. Serve with a wedge of lime or lemon and optional a small dab (about 1/8–1/2 tsp) of wasabi on the side for those who want a touch of heat.

If you have extra marinade reserved earlier, you may warm it gently (do not boil) and spoon a teaspoon around the plate as an accent sauce.