By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
194 cal · 135 min
Fresh Fish: Salt and Pepper Semi-Cured Hamachi Sashimi
Recipe GLPR8a3d2ab28751cc
A stunning Japanese-inspired sashimi dish featuring premium sushi-grade yellowtail that is delicately cured on a chilled salt block for just 15 minutes. The fish develops a subtle brined exterior while remaining tender and buttery inside. Topped with a complex blend of cracked black, green, and Szechuan peppercorns finished with Aleppo pepper, fresh scallions, and bright lime, this elegant preparation showcases the pure flavor of the fish with minimal intervention.
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Ingredients
1 salt block, 9-inch square or round
1 pound sushi-grade yellowtail (hamachi), cleaned
2 Tellicherry peppercorns
4 dried green peppercorns
4 Szechuan peppercorns
1/8 teaspoon Aleppo pepper
2 scallions, roots and dark green ends trimmed, thinly sliced
4 thin slices fresh lime
Directions
Place the salt block in the refrigerator and chill for at least 2 hours until very cold.
Using a sharp knife, slice the sushi-grade yellowtail into 1/2-inch-thick pieces, ensuring each slice is uniform in thickness for even curing.
Arrange the yellowtail slices directly on the chilled salt block in a single layer. Refrigerate for 10 minutes, allowing the salt to begin drawing moisture from and seasoning the fish.
Carefully flip each piece of fish so the opposite side now contacts the cold salt block. Return to the refrigerator for an additional 5 minutes to complete the semi-curing process.
While the fish is curing, place the Tellicherry peppercorns, green peppercorns, and Szechuan peppercorns on a cutting board. Using the flat side of a large knife, a meat pounder, or the bottom of a heavy skillet, crack each pepper variety, breaking them into coarse pieces but not grinding them into powder.
Transfer all of the cracked peppercorns to a small bowl and stir in the Aleppo pepper until evenly combined.
Remove the salt block and cured fish from the refrigerator. Evenly scatter the pepper mixture across the surface of the yellowtail slices, distributing it so each piece receives a balanced blend of all the pepper varieties.
Garnish the plated sashimi with the thinly sliced scallions, distributing them across the fish. Arrange the lime slices around the salt block for serving, allowing each guest to squeeze fresh lime juice over their portion.
Serve immediately while the salt block remains cold, offering each diner a fresh, delicate taste of the lightly brined yellowtail with its complex peppery finish.
Comments
This is a showstopper for a dinner party, but it demands planning and trade-offs that weeknight cooks should know about. The 135-minute cure time is honest, but sourcing sushi-grade hamachi will require a trip to an Asian market or specialty fishmonger—not a reliable stock at Harris Teeter or Walmart—and that yellowtail will run $18–24 per pound, pushing cost per serving north of $8–10 even before the Szechuan and Aleppo peppers (another specialty stop at ALDI or an Asian grocer if your Kroger banner lacks them). The cure itself is straightforward, but the real commitment is ingredient hunting and the fact that this is a same-night, do-not-reheat dish that requires confidence with raw fish and a sharp knife. It rewards a careful cook and impresses guests, but it is not forgiving and not economical for feeding a family casually.
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