Marinated Hamachi with Stone Fruit

Recipe courtesy of David Lentz, 2011
Show: He Cooks, She Cooks Episode: He Cooks, She Cooks
TOTAL TIME: 24 hr 30 min
Prep: 20 min
Inactive Prep: 24 hr
Cook: 10 min
YIELD: 4 servings
LEVEL: Intermediate


  • 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
  • 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
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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.



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