Fresh Fish! Salt and Pepper Semi-Cured Hamachi Sashimi

Name: Fresh Fish! Salt and Pepper Semi-Cured Hamachi Sashimi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Aleppo Pepper; 4 servings roots and dark green ends; 4 servings sushi-grade yellowtail flounder (hamachi); 4 servings green peppercorns; 4 servings Szechuan peppercorns; 4 servings Tellicherry peppercorns; 1 square or round salt block

Fresh Fish! Salt and Pepper Semi-Cured Hamachi Sashimi might be just the main course you are searching for. This recipe makes 4 servings with 159 calories, 23g of protein, and 4g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up aleppo pepper, round salt block, sushi-grade yellowtail flounder, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Chill the salt block in the refrigerator for at least 2 hours.

Ingredients you will need

Salt

Cut the yellowtail into 1/2-inch-thick slices.

Place the fish slices on the chilled salt block and refrigerate for 10 minutes. Then flip the pieces of fish so the other side comes in contact with the salt and refrigerate for another 5 minutes.While the fish is curing, smash the Tellicherry, green, and Szechuan peppercorns with the flat side of a large knife, a meat pounder, or the bottom of a heavy skillet.

Ingredients you will need

Peppercorns

Fish

Meat

Salt

Equipment you will use

Meat Tenderizer

Frying Pan

Knife

Mix the peppercorns together with the Aleppo pepper.To serve, scatter the pepper and scallions over the fish, and serve on the salt block with the lime slices

Ingredients you will need

Aleppo Pepper

Lime Slice

Peppercorns

Green Onions

Pepper

Fish

Salt

Equipment

Meat Tenderizer

Frying Pan

Knife

Ingredients

Servings:

4servings

Aleppo Pepper 4servings

roots and dark green ends 4servings

sushi-grade yellowtail flounder (hamachi)4servings

green peppercorns 4servings

Szechuan peppercorns 4servings

Tellicherry peppercorns 1square

or round salt block

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.