Marinated Hamachi with Stone Fruit
Marinated Hamachi with Stone Fruit
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1097
- Total Fat
- 117
- Saturated Fat
- 8
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 16
- Sodium
- 481
- Total: 1 day 30 min
- Prep: 20 min
- Inactive: 1 day
- Cook: 10 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1097
- Total Fat
- 117
- Saturated Fat
- 8
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 16
- Sodium
- 481
- Total: 1 day 30 min
- Prep: 20 min
- Inactive: 1 day
- Cook: 10 min
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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