Marinated Hamachi with Stone Fruit

Name: Marinated Hamachi with Stone Fruit
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M1DT0H30M0.000S
Yield: 4 servings
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; 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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Level: Intermediate
Total: 1 day 30 min

Prep: 20 min
Inactive: 1 day
Cook: 10 min

Yield: 4 servings

Level: Intermediate
Total: 1 day 30 min

Prep: 20 min
Inactive: 1 day
Cook: 10 min

Yield: 4 servings

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.