Hawaiian Kampachi Recipe
Pickled Ogo crackers | Kiawe smoked tomato sauce vierge | Kiawe smoked ulu soubise
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Ingredients
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Hawaiian Kampachi Ingredients
Method
Preparation Directions
- 1
Prepare the Pickled Ogo
Soak the Ogo seaweed in a mixture of vinegar and water for about 30 minutes. Rinse and drain before serving.
- 2
- 3
Prepare the Kiawe Smoked Ulu Soubise
Steam the ulu until tender. Blend with heavy cream until smooth. Add salt and pepper to taste and smoke with Kiawe wood chips for about 15 minutes.
- 4
Assemble the Dish
Slice the Hawaiian Kampachi fillet into thin sashimi pieces. Place on rice crackers, top with pickled Ogo, and drizzle with Kiawe smoked tomato sauce. Serve alongside Kiawe smoked ulu soubise.
