Hawaiian Kanpachi Recipes. Drizzle shoyu sauce on top the kampachi. Remove and place fish on a pie tin and.
Preheat oven to 350 f. Place flour in shallow bowl. Drizzle shoyu sauce on top the kampachi.
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Thaw Kampachi Overnight In The Fridge.
Grill for ½ minute on each side. Mix soy sauce, ogo, sesame seeds, chili oil. Preheat a grill or bbq to high.
This Cooks Just The Top Layer Of Flesh, But Loosens Up Its Oil Content, Making It Extra Buttery With Delicious Crispy Skin.
From the big island of hawaii, these hawaiian kanpachi are farm raised in huge ocean. Kanpachi is a premier member of the amberjack family, prized by japanese. Japanese would call the fish kan or kampachi and there is apparently a hawaiian term for it, but the company has created a marketing brand by riffing on the japanese and called it kona kampachi.
Today We Are Making Hawaiian Kanpachi.
Drain off excess liquid and add bay shrimp and a little of the yuzu vinaigrette. When very hot, add a splash of sesame oil, and then add in the pea shoots. Once it has thawed, remove the kampachi from the packaging, pat dry and set on a plate.
Place Flour In Shallow Bowl.
Transfer fillets to large baking sheet. Preheat oven to 350 f. Hawaiian kanpachi™ fillets with salt and pepper.
Arrange The Sliced Kampachi As You Like On A Plate.
Pat kanpachi dry with a paper towel. Click show link to generate a url you can copy and paste to your favorite social media site, personal website, blog, etc to share. Our fresh kanpachi is rich and buttery, perfect for the sweet, salty and spicy flavors of our authentic hawaiian poke recipe.