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Crabmeat Stuffed Hirame

3 1/2 pounds Fresh Hirame (whole fish)
1 package Ritz Crackers, crumbled
3/4 pound Crabmeat
5 ounces Onions, sweated
1 tablespoon Garlic, minced
1 ounce Green Onions, chopped
Lea & Perrins Worcestershire Sauce, to taste
Tabasco or chili pepper water, to taste
Salt & Pepper
1 cup Mayonnaise
2 tablespoons Butter

Take Hirame and create a pocket in the fish by slicing into the center and separating the flesh from the bone. Prepare the stuffing by combining crumbled Ritz crackers, crabmeat, onions, garlic, green onions, Lea & Perrins Sauce, Tabasco, chili pepper water, a dash of salt, pepper, and toss lightly. Add mayonnaise and mix. Next, season the outside of the Hirame with salt and pepper. Place some butter into the fish pockets. Scoop the stuffing into the pockets and fill the opening as much as possible. Use a large baking pan and spray the surface with cooking oil spray. Sprinkle extra Ritz crackers onto the pan and place fish on top. Place little pats of butter on top of the stuffed Hirame and bake at 350 degrees for about 45 minutes.  


Hirame Sashimi With Ponzu Sauce

3 pounds Fresh Hirame
1/2 cup Soy Sauce
2 ounces Daikon, grated
Juice from 1 Lime
Optional: chili pepper water

Slice Hirame into thin strips with a sharp knife. Lay pieces of fish onto a serving plate. If desired, accompany with ginger slices and wasabi on the sides of the plate. To make the ponzu sauce, mix soy sauce and lime juice. Add grated daikon. Serve Hirame sashimi with sauce on the side.