Hirame Recipe

Prepare and chill fish

Keep the hirame well chilled until ready to slice. If whole fillet was purchased, pat dry with paper towel. Place a bowl with ice and cold water nearby to keep work area and fish cold while slicing.

Light cure (optional but recommended for texture)

Sprinkle both sides of the fillet evenly with the fine sea salt. Let rest uncovered on a plate for 5–10 minutes to firm the flesh slightly. After resting, gently rinse the salt off under cold running water or wipe with a damp paper towel, then pat dry. Brush or lightly sprinkle the fillet with rice vinegar (about 1 tablespoon) and let sit 1 minute; this brightens flavor and helps kill surface bacteria. Pat dry again.

Slice sashimi-style

Using a very sharp knife, slice the hirame into sashimi pieces. For traditional thin slices, hold the knife at a shallow angle and pull the blade toward you in one smooth motion, producing slices about 2–3 inches (5–7 cm) long and 1/8–1/4 inch (3–6 mm) thick. Arrange slices on a chilled plate, slightly overlapping or fanned. Keep cold until serving.

Finish with citrus

Just before serving, squeeze a few drops of lemon (or sudachi/yuzu) over the slices to taste to enhance aroma and flavor.

Make dipping sauce

In a small bowl combine the soy sauce (2 tbs) and mirin (1 tsp). Stir to combine. If you prefer a sweeter, glossier sauce, briefly warm the mixture (optional) and cool before serving. Place a small amount of wasabi on the side of the sauce or mix a little into a portion for those who want a wasabi-soy dip.

Garnish

Scatter the thinly sliced scallion over the arranged hirame slices. Sprinkle toasted sesame seeds lightly and add microgreens or mitsuba if using. Serve the soy-mirin dipping sauce with a small dab of wasabi at the edge of the dish and lemon wedges on the side.

Serve immediately while the fish is cold and fresh. Use a clean, sharp knife for smooth, glossy slices. Leftover sliced hirame should be consumed within a few hours refrigerated; whole unused fillet can be tightly wrapped and stored in the coldest part of the refrigerator for up to 24 hours.