Hiramasa Loin Sashimi with Lemon Balm
Drogo
1 - 2
7 minutes
This hiramasa loin sashimi with lemon balm is an elegant dish that celebrates the delicate flavour of premium sashimi-grade fish. Combining fresh citrus and aromatic herbs, this recipe is beautifully balanced and incredibly simple to prepare, making it perfect for dinner parties, summer dining or a refined starter. If you're searching for a fresh and vibrant hiramasa loin sashimi recipe, this combination of lime, lemon balm and colourful edible leaves offers a restaurant-quality dish that's ready in minutes.
Why You'll Love This Hiramasa Loin Sashimi
Hiramasa Loin, also known as Yellowtail Kingfish, is highly prized for its firm flesh and sweet flavour, making it perfect for sashimi. We have dressed it with lime, lemon balm and butterfly sorrel leaves, which taste as good as they look. The bright citrus cuts through the richness of the fish, while the fresh herbs create a wonderfully fragrant finish. Every bite is clean, refreshing and packed with natural flavour.
Ingredients
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300g Hiramasa Loin
- 3 tablespoons lime juice
- 1 red chilli finely chopped
- 2 teaspoons caster sugar
- 1 teaspoon sesame oil
- 1 teaspoon aged soy
- Lemon balm
- Red butterfly sorrel
Directions
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Remove the skin from the fish and slice diagonally.
Combine the lime juice, sugar, chilli, sesame oil and soy and whisk together.
Arrange the fish on a plate and pour over the dressing.
Top with the lemon balm and red butterfly sorrel.
Ingredients you'll need
