Recipe courtesy of St. Supéry Estate Chef, Tod Kawachi
8 oz. Kanpachi filet, cut ½” cubes
1 Tbl Scallion greens, chopped
1 Tbl Sweet onion, small diced
1 Tbl Seaweed Salad*
1 tsp Sesame oil
1 tsp Sesame Seeds, toasted
Sea salt – pinch tt
1 tsp Soy sauce
1 tsp Ginger, fine grated
1 oz. Cucumber, ¼”cubes
¼ tsp Preserved Lemon, zest chopped fine
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. The poke can be served as is, over rice or with crisp fried wonton chips. Caviar, Tobiko or Whitefish roe is an optional nice added garnish for texture and richness.
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 Sauvignon Blanc in this version of Poke. Kanpachi is in the Amberjack family and has a sweet, buttery, clean flavor and is similar to Hamachi Yellowtail.
*Seaweed salad (Goma Wakame) can be found in seafood markets or Japanese specialty grocers. You may be able to find the original Limu or Ogo fresh seaweed from Hawaii for the authentic version but this seaweed salad is a good substitute.