Spice Rubbed Hiramasa | Step 7: Make The Rub
Combine all ingredients into a bowl and mix until fully incorporated.
7 tbs. tomato powder
1 tsp. harissa powder
1 ½ tsp. cumin powder
½ tsp. espelette pepper
1 tsp. curry powder
1 ½ tsp. diamond kosher salt
Spice Rubbed Hiramasa | Step 8: Slice and Plate
Lay the Hiramasa on a clean baking sheet and sprinkle the loin liberally with the spice rub.
When ready to plate, slice the whole loin thinly at an angle with a very sharp knife and strain the tomatoes from the liquid.
On a large serving dish, begin to plate by piping several inches of the whipped avocado from left to right. With a small metal spatula, flatten the whipped avocado and smear it on the flat dish. Arrange the infused tomatoes and the thin slices of Hiramasa “naturally” on the plate.
Sauce the plate with the black garlic emulsion, then dress the plate with the buttered radish, shaved breakfast radish, lime zest, basil, and flowers.
We like to pair this crudo with a rich and full bodied Chardonnay from Washington. Look for wines from a cooler region which are typically higher in tartaric and malic acid. This acidity will cut through the fattiness of the fish and the buttered turnips with perfect balance.
Key Points to Slicing and Storing Fish
Not only will a sharp knife make your life easier…it’s a hell of a lot safer.
Most mistakes with cutting yourself come from having a dull knife that won’t slice through the fish.
You use a lot more pressure trying to cut through the meat and have less control, therefor the knife has a tendency to slip and cut yourself. Having a sharp and long knife to cleanly cut through the meat of the fish is more precise and requires less pressure. A sharp knife should cut through a loin of Hiramasa like butter.
Always use a long drawing motion to cut even slices. Using a sawing motion will tear the flesh and leave it looking weird.
Another key point is to use a nice and even flat cutting board with a nonslip mat underneath. I like to use a hi-soft cutting boards which you can find on our epic tools page. If the board is moving around there is a higher risk of making mistakes.
Always wear latex gloves when cutting fish. Your hands are full of bacteria and the fish will have a longer shelf life if treated correctly.
Last but not least, make sure to use pichitto paper. This stuff is amazing and your fish will last a lot longer if wrapped in this stuff.
If you have to store the whole fish overnight, then make sure you pack it in crushed ice in the way the fish would swim naturally. This protects the texture of the fish and allows any cavity fluid to drain. Use a perforated drain pan and a container underneath to catch excess water and fluid.