Fresh Fish! Salt and Pepper Semi-Cured Hamachi Sashimi

1. 1

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

2. 2

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

3. 3

   Place the fish slices on the chilled salt block and refrigerate for 10 minutes.

4. 4

   Then flip the pieces of fish so the other side comes in contact with the salt and refrigerate for another 5 minutes.

5. 5

   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.

6. 6

   Mix the peppercorns together with the Aleppo pepper.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.