Hiramasa Kingfish Sashimi

My boyfriend Tim is fabulous, because he makes me try new food all the time. This past Saturday, he stopped at Pier 46 and came back with Hiramasa Kingfish, which I had never heard of before. Whenever Tim surprises me with something new, I worry I’m not going to like it and starve. Please note that this hasn’t ever happened…haha.

Fortunately, Hiramasa wasn’t just good, it was incredible! Tim was going to barbeque it, but after an incredibly busy day at the winery, we were beat so he made it sashimi style.

Hiramasa is an Australian fish that, according to the Internets, is even higher in Omega-3’s than salmon (which is great, because I hate salmon. I know, what’s wrong with me?!). The fish was incredibly clean tasting with a perfect firm texture. It was SUCH a treat! I loved it!

Hiramasa Kingfish Sashimi

Based on this recipe from Cook Almost Anything

2 tablespoons soy sauce
2 tablespoons sake
1/4 teaspoon ginger
1 teaspoon lemon juice
pinch sugar
cracked pepper

Micro Greens (Tim got them at Trader Joe’s)
Thinly sliced avocado
Drizzle of Extra Virgin Olive Oil

Combine all sauce ingredients in a small dish. Fell free to use more or less of any ingredient to adjust to your tastes.

Skin and thinly slice fish, removing bones if your girlfriend is a whiner.

Arrange slices on plate, and top with micro greens, then avocado. Pour sauce over platter and drizzle with olive oil. Try to take more than 5 minutes to gobble it up…I dare you.


2 thoughts on “Hiramasa Kingfish Sashimi

  1. This sounds soo good! Eric doesn’t really like fish, but maybe this will be a good introduction to raw fish for him! You’ve got quite the chef, there!

  2. Pingback: Ahi Tuna Tartare | Sweet Life Laur

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