Masu Recipe

Prep the fish

Pat the Tasmanian ocean trout fillet dry with paper towels. If the fillet is whole, portion into 4 equal slices (about 150 g / 0.15 kg each). Leave the skin on for texture and easy handling.

Make cure and marinade

In a small bowl whisk together kosher salt, granulated sugar, rice vinegar, soy sauce, mirin and lemon juice until sugar dissolves. This mixture both lightly cures and flavors the trout.

Marinate the trout

Place the trout pieces in a shallow non-reactive dish (skin side down). Spoon the marinade evenly over the flesh so each piece is lightly coated. Cover with plastic wrap and refrigerate for 20–30 minutes — this briefly firms the flesh and infuses flavor without fully curing.

Remove excess marinade and dry

After 20–30 minutes, remove trout from fridge. Drain any pooled liquid and gently pat the fish dry with paper towels. Let sit on a rack for 5 minutes so the surface dries slightly — this helps when applying the finishing oil and prevents wilting of garnishes.

Prepare garnishes

While the trout marinates, thinly slice the Japanese cucumber on a bias into rounds or half-moons and place in a small bowl. Thinly slice scallions on the diagonal. If using shiso, stack and slice into thin ribbons. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, then set aside.

Slice the trout

Using a very sharp knife, slice each trout portion across the grain into 4–5 mm (about 1/8–3/16 in) slices suitable for sashimi-style plating. Arrange slices on chilled plates or a platter, leaving skin attached to each slice for presentation if desired.

Dress the trout

Brush or drizzle each slice lightly with the neutral oil to add sheen and mouthfeel. If you like a richer finish, add a very small drizzle (about 1/4 tsp per serving) of extra-virgin olive oil. Sprinkle the toasted sesame seeds and a grind of black pepper evenly over the fish.

Add garnishes

Arrange cucumber slices and shiso ribbons around or atop the trout. Add tiny mounds of pickled ginger and a small dab of wasabi on the plate. Scatter the thinly sliced scallions over the fish and tuck in lemon wedges for diners to squeeze if desired.

Serve immediately as an appetizer or light main. Provide extra soy sauce on the side for dipping. Masu (ocean trout) is best eaten the same day it is prepared to enjoy the fresh texture and bright flavors.