Harold Hurtada's pink snapper sashimi in dry miso
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.
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
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.
A young Semillon