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.