Harold Hurtada's pink snapper sashimi in dry miso

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