8 oz. Kanpachi filet, cut ½” cubes
1 Tbl Scallion greens, chopped
1 Tbl Sweet onion, small diced
1 tsp Sesame oil
1 tsp Sesame Seeds, toasted
1 Tbl Sweet Chili Sauce
1 tsp Sriracha Sauce
Sea salt-pinch tt
1 tsp Soy sauce
1 tsp Ginger, fine grated
1 oz. Cucumber, ¼”cubes
Make sure the Kanpachi cubes are well chilled, gather and prepare all of the ingredients then add to the fish and mix well just prior to serving. This can be served as is, over rice or with crisp fried wonton chips.
This recipe was developed as part of our St. Supéry Great Sustainable Seafood Tour. Hawaiian Kanpachi from Blue Ocean Mariculture meets the Seafood Watch good yellow rating and also pairs well with our St. Supéry, Napa Valley Estate Moscato in this version of Poke. Kanpachi is in the Amberjack family and has a sweet, buttery, clean flavor and is similar to Hamachi Yellowtail.
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