Big Island Kampachi Recipe

Prepare kampachi

Pat the kampachi fillet dry with paper towels. Portion into 4 equal pieces (about 4 oz each) and score the skin lightly in a crisscross pattern without cutting through the flesh. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper; set aside at room temperature while you prepare other components (10 minutes).

Sear kampachi

Heat a sauté pan over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat. Place kampachi skin-side down and press gently with a spatula to ensure full contact. Sear 2–3 minutes until skin is crisp and golden; flip and cook 30–45 seconds more to just finish (fish should be medium-rare to medium). Remove to a warm plate and tent lightly with foil to rest.

Cook shrimp

Season shrimp with a pinch of salt and pepper. In the same pan over medium-high, add a little oil if needed and cook shrimp 1–1.5 minutes per side until pink and opaque. Remove and keep warm with the kampachi.

Blanch choy sum

Bring a medium pot of salted water to a rolling boil. Blanch choy sum stalks 20–30 seconds until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and reserve.

Sauté shiitake and aromatics

Heat a wok or large sauté pan over medium-high heat. Add 1 tbs neutral oil, then add minced garlic, julienned ginger, and sliced shiitake. Stir-fry 1–2 minutes until mushrooms are fragrant and starting to brown. Add the blanched choy sum and sliced green onions and toss 30 seconds to combine.

Make sauce

In a small bowl combine 3 tbs XO Hong Kong sauce, 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp fish sauce, 1 tsp sugar, 1 tsp sesame oil and 1 tsp freshly ground black pepper. Whisk to combine.

Finish vegetables with sauce

Pour half (about 2 tbs) of the XO mixture into the wok with the vegetables. Toss over medium-high heat 30–45 seconds until vegetables are glazed and sauce is heated through. Remove vegetables to a warm platter. Reserve remaining XO mixture for drizzling the fish and rice as desired.

Prepare wok

Wipe the wok/pan clean and return to high heat. Add 2 tbs neutral oil and swirl to coat.

Scramble eggs

Add the beaten eggs and quickly scramble until JUST set, then transfer to a small bowl and set aside.

Fry aromatics and vegetables

Add remaining 1 tbs oil to the wok and add diced shallot and diced carrot. Stir-fry 1–2 minutes until softened. Add peas and cook 30 seconds.

Fry rice

Add chilled rice, breaking up any clumps, and spread out to contact the wok. Let sit 20–30 seconds to dry and toast slightly, then stir-fry to combine with vegetables. Add 1 tbs light soy sauce and 1 tsp oyster sauce; toss to coat evenly.

Finish fried rice

Return the scrambled eggs to the wok and fold through the rice. Drizzle 1 tsp toasted sesame oil, taste and adjust seasoning with a pinch of salt or more soy if needed. Keep warm until plating.

Assemble plating: Spoon a portion of fried rice (about 3/4 cup) onto each plate or tasting square. Arrange a bundle of glazed choy sum and shiitake beside the rice. Place a piece of seared kampachi on top or beside the vegetables, skin-side up. Tuck two shrimp against the fish or rice.

Finish with sauce and garnish: Drizzle remaining XO mixture sparingly over the kampachi and shrimp (about 1/2–1 tbs per plate). Sprinkle sliced green onions and microgreens over the dish. Serve with a lime wedge on the side to squeeze over the fish if desired.

Service note: Serve immediately while fish skin is crisp and rice is hot.