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Food

Harold Hurtada's pink snapper sashimi in dry miso

Preparation time
1-2 Hours
Cooking time
30 minutes
Serves
2-3

Harold Hurtada's Pink snapper sashimi in dry miso pairs well with wines with similar attributes. Don’t be tempted to overwhelm the delicate flavours and textures in these dishes. In this case a young Semillon has the bright natural acidity to complement the clean flavours here.

Enjoy!

Ingredients

180g snapper fillet

20g dry miso

30g chives, chopped

20ml yuzu juice

20ml olive olive

2 large cloves, peeled


Recipe: Harold Hurtada

Photographer: John Paul Urizar

Method

1. Dry miso: Spread the miso as thinly as possible on a silicon mat or baking paper. Place in a warm area to dry naturally for 1-2 days. Alternatively, dry in an oven for 1-2 hours at 110ºC. Once dry, crumble evenly or use a blender.

2. Garlic chips: Thinly slice garlic. Over medium heat, half fill frying pan with olive oil. Place your garlic slices and spread by stirring to avoid them sticking together. 

3. Cook for about 2-3 minutes or until golden brown and remove from pan. Place on paper towel to remove excess oil.

4. Slice your fillet (3-5mm thick), arrange around the plate or place horizontally. Dress with yuzu juice and a generous amount of olive oil. Sprinkle with chopped chives and top with dry miso. To finish, garnish with garlic chips. 


Wine Match

 A young Semillon

Food
Preparation time
1-2 Hours
Cooking time
30 minutes
Serves
2-3

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