Recipe courtesy of David Lentz
Marinated Hamachi with Stone Fruit
Total:
24 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
24 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 ounces hamachi, thinly sliced (could substitute tuna)
  • Sea salt
  • 1 teaspoon togarashi
  • 1 teaspoon grated ginger
  • Juice of 1 lime
  • Extra-virgin olive oil
  • 1 ripe piece stone fruit (peaches or plums are best)
  • 2 teaspoons sliced fresh opal basil
  • 2 teaspoons sliced fresh Persian mint
  • 2 tablespoons sliced red onion
  • 2 tablespoons peppercress
  • 2 tablespoons julienned radish
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon Spicy Oil, recipe follows
Spicy Oil:
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chili powder
  • 1 tablespoon yellow curry powder
  • 1 tablespoon paprika
  • 2 chile de arbol, crushed
  • 2 cups soybean or vegetable oil
  • Pinch salt

Directions

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.

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.

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