📝 About This Recipe
This elegant dish showcases the buttery, clean flavor of premium Kingfish (Hiramasa), a jewel of the ocean known for its firm texture and sweet finish. We elevate the raw slices with a sophisticated citrus-forward ponzu infused with a hint of white truffle, creating a perfect balance of acidity and earthy depth. Topped with micro-greens and a crunch of golden shallots, this sashimi is a masterclass in contrasting textures and modern Japanese flair.
🥗 Ingredients
The Fish
- 400 grams Kingfish (Hiramasa) Fillet (Sashimi-grade, skinless and pin-boned, chilled)
Yuzu-Truffle Dressing
- 4 tablespoons Light Soy Sauce (Preferably Usukuchi for a lighter color)
- 3 tablespoons Yuzu Juice (Fresh or high-quality bottled)
- 1 tablespoon Mirin (Hon-mirin is best)
- 1/2 teaspoon White Truffle Oil (A little goes a long way)
- 1 teaspoon Rice Vinegar (Unseasoned)
The Crunch & Aromatics
- 2 pieces Shallots (Thinly sliced into rings)
- 1/2 cup Neutral Oil (Grapeseed or vegetable oil for frying)
- 1 piece Long Green Chili (Finely sliced into rounds)
- 2 pieces Radish (Shaved paper-thin on a mandoline)
Garnish
- 1 handful Micro-coriander or Shiso (For freshness)
- 1 teaspoon Toasted White Sesame Seeds
- 1 pinch Sea Salt Flakes (Maldon or similar)
👨🍳 Instructions
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1
Place the Kingfish fillet in the coldest part of the refrigerator for 20 minutes before starting; cold fish is significantly easier to slice cleanly.
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2
Prepare the crispy shallots by heating the neutral oil in a small saucepan over medium-low heat. Add the sliced shallots while the oil is still cool.
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3
Fry the shallots gently, stirring constantly, for about 4-5 minutes until they turn a pale golden brown. They will darken slightly after being removed from the oil.
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4
Drain the shallots on a paper towel and sprinkle with a tiny pinch of salt. Set aside to cool and become crisp.
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5
In a small glass bowl, whisk together the light soy sauce, yuzu juice, mirin, rice vinegar, and white truffle oil until well emulsified.
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6
Taste the dressing; it should be zesty and savory with a very subtle hint of truffle. Adjust with a drop more yuzu if it feels too salty.
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7
Prepare your garnishes: slice the chili into thin rounds and place the radish slices in a bowl of ice water for 5 minutes to make them extra crisp and curled.
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8
Using a very sharp sashimi knife (Yanagiba) or a long chef's knife, wipe the blade with a damp cloth.
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9
Slice the Kingfish against the grain into 5mm thick slices. Use a single long pulling motion from the heel of the knife to the tip to avoid 'sawing' the delicate flesh.
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10
Arrange the slices on a chilled serving platter, slightly overlapping them in a circular or linear fashion.
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11
Drizzle the yuzu-truffle dressing evenly over the fish, ensuring each slice has a light coating.
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12
Place a slice of green chili and a curled radish slice on each piece of fish.
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13
Scatter the crispy shallots and toasted sesame seeds over the top for texture.
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14
Finish with a few sprigs of micro-herbs and a tiny sprinkle of sea salt flakes to make the flavors pop.
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15
Serve immediately while the fish is perfectly chilled and the shallots are crunchy.
💡 Chef's Tips
Always buy 'sashimi-grade' fish from a reputable fishmonger to ensure safety and quality. Ensure your knife is razor-sharp; a dull knife will bruise the fish cells and ruin the clean texture. Don't overdo the truffle oil; it should be a background note that complements the yuzu, not overwhelms the fish. Keep the serving plates in the freezer for 10 minutes before plating to keep the sashimi at the optimal temperature. If you can't find yuzu, a mix of 2 parts lime juice and 1 part lemon juice is a respectable substitute.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo Sake served chilled. A glass of bone-dry Riesling or a citrusy Sauvignon Blanc works beautifully with the yuzu notes. Serve as a starter before a main of Miso-Glazed Black Cod or Wagyu Beef. Accompany with a side of lightly pickled cucumbers (Sunomono) to cleanse the palate. Provide extra soy sauce and a small dab of fresh wasabi on the side for those who prefer more heat.