Seared Hiramasa

I N G R E D I E N T S                      

  • 1 fillet of Hiramasa
  • 1 mango
  • bunch of baby red radish
  • 1 cucumber
  • 1 avocado
  • 1 lime
  • bunch of green shallots
  • 150ml of grape seed oil
  • 375ml of Kewpie mayonnaise
  • extra virgin olive oil
  • 300ml white wine vinegar
  • 100g sugar
  • blow torch
  • food processor


  1. Prepare the Hiramasa fillet. Skin the fish fillets and remove the blood line. Slice the fish sashimi style – approximately 3mm slices.
  2. Pickle the cucumber. Add white wine vinegar, water and sugar to a pan and bring to boil. Cook liquid until the sugar is complete dissolved. Take the liquid off the stove and leave to cool. Peel, deseed and cut the cucumber. Pour the liquid over the cucumber and leave to sit.
  3. Create the green shallot aioli. Trim and wash the green shallots. Cut into 3cm pieces. Heat the grape seed oil to smoking point. Once it begins smoking, take it off the stove and pour over the green shallots. Leave to cool. Once cool, strain oil and discard shallots. Using the shallot oil, mix this with the Kewpie mayonnaise to create the base sauce.
  4. Add the avocado, the juice of one lime and salt to taste to a food processor and puree until smooth.
  5. Peel mango and slice as thinly as possible.
  6. Slice the baby red radish.
  7. Place the Hiramasa on a plate and sear using blow torch.
  8. Place dollops of avocado puree and green shallot aioli around the Hiramasa.
  9. Style the pickled cucumber, mango and baby red radish around the plate.
  10. Finish with some green shallots and a drizzle of extra virgin olive oil.


Every month a new menu in your mailbox?!