Jun 09 2026
Restaurants›Uchi Scottsdale›Hiramasa Karai Recipe

Hiramasa Karai Recipe

Inspired by Uchi Scottsdale
Time45m
Serves4

Great amberjack, poblano, asian pear

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Ingredients

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Fish

Poblano Salsa

Asian Pear Salad

Method

Fish Preparation

  1. 1

    Season the Fish

    Rub the hiramasa amberjack fillet with salt and black pepper on both sides.

  2. 2

    Heat the Oil

    In a large skillet, heat olive oil over medium-high heat until shimmering.

  3. 3

    Cook the Fish

    Add the seasoned fish fillet to the skillet and cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.

Poblano Salsa Preparation

  1. 4

    Roast the Poblano Peppers

    Char the poblano peppers over an open flame or under a broiler until the skin is blistered. Place them in a paper bag to steam for about 10 minutes, then peel off the skin, remove seeds, and chop.

  2. 5

    Chop Other Ingredients

    Finely chop the red onion and cilantro. Combine the chopped poblano peppers, red onion, cilantro, and lime juice in a bowl. Mix well and set aside.

Asian Pear Salad Preparation

  1. 6

    Slice the Asian Pears

    Core and thinly slice the Asian pears.

  2. 7

    Prepare the Salad

    In a large mixing bowl, combine the mixed greens, sliced Asian pears, honey, balsamic vinegar, salt, and pepper. Toss gently to coat.

Assembly

  1. 8

    Plate the Dish

    On a plate, arrange a bed of the Asian pear salad. Top with the cooked hiramasa amberjack and spoon the poblano salsa over the fish. Serve immediately.

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