Recipe courtesy of David Lentz

Marinated Hamachi with Stone Fruit

  • Level: Intermediate
  • Total: 24 hr 30 min
  • Prep: 20 min
  • Inactive: 24 hr
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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:

  1. 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.