Hawaiian Kona Kampachi Recipe
SERVES 2-4 GUESTS | WILD CAUGHT PACIFIC rich buttery flavor, nutty notes
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Ingredients
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Fish
Marinade
Garnish
Side Dish
Method
Preparing the Fish
- 1
Season the Fish
Pat the Hawaiian Kona Kampachi fillets dry with a paper towel. Season both sides with salt and black pepper.
- 2
Marinate the Fish
In a bowl, combine soy sauce, sesame oil, fresh lime juice, honey, minced garlic, and grated ginger. Whisk until well mixed. Place the seasoned fish fillets in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes in the refrigerator.
Cooking the Fish
- 3
Preheat the Grill or Pan
Preheat your grill or a non-stick skillet over medium-high heat.
- 4
Preparing the Side Dish
- 5
Cook the Jasmine Rice
In a saucepan, combine 1 cup of jasmine rice, 1.5 cups of water, and 1 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.
Plating the Dish
- 6
Serve the Dish
Plate the jasmine rice on each dish, followed by the grilled Hawaiian Kona Kampachi fillets. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
