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Ingredients
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Fish
Seasoning
Garnish
Method
Preparation of Hirame
- 1
Clean the Hirame
Rinse the Hirame under cold running water to remove any impurities. Pat dry with paper towels.
- 2
Fillet the Fish
Using a sharp filleting knife, carefully remove the skin and bones from the Hirame, creating thin fillets. Aim for a thickness of about 1/4 inch.
- 3
Slice the Fillets
Cut the fillets into thin sashimi slices, approximately 1/2 inch wide. Arrange them on a serving plate.
Seasoning and Garnishing
- 4
Season the Hirame
Evenly sprinkle the sea salt over the Hirame slices. Drizzle fresh lemon juice and soy sauce over the fillets, allowing them to marinate for about 5 minutes.
- 5
Add Wasabi (optional)
If using, place a small dollop of wasabi on the side of each slice for an added kick.
- 6
Garnish the Plate
Finish by garnishing the plate with microgreens or edible flowers for a vibrant presentation.
