Lay the hamachi slices on a flat surface. Sprinkle with 1 teaspoon sea salt, togarashi, grated ginger, half the lime juice and 1 teaspoon extra-virgin olive oil. Cut the stone fruit in wedges and season with sea salt. Make a salad with the basil, mint, red onion, peppercress and radish. Toss with the remaining lime juice, some extra-virgin olive oil and season with kosher salt and pepper. Wrap each slice of hamachi around a wedge of stone fruit along with some of the salad. Place each parcel on a plate and put any remaining salad on top. Drizzle with the Spicy Oil.
Preheat the oven to 350 degrees. Toast the cayenne, chili powder, curry powder, paprika and chiles until aromatic and lightly colored. Place the spices, oil and salt in a stainless steel pot. Place the pot on the stove and heat up slowly; it should never come to a boil. Once it starts to gently bubble, turn off the heat and let sit for 24 hours. Strain.
Recipe courtesy of David Lentz, 2011