Kanpachi* Recipe
Make Kanpachi* Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Yuzu-Butter Finish & Garnish
Method
Fish & Marinade
- 1
Prepare fish
Pat the kanpachi fillets dry with paper towels. Inspect for any pin bones and remove with fish tweezers. Score the skin lightly in 2–3 places (diagonal slashes) to prevent curling during grilling.
- 2
Season
Lightly season both sides of each fillet with kosher salt and black pepper. This initial seasoning helps draw flavor into the flesh.
- 3
Make marinade
In a shallow dish or small bowl combine soy sauce (3 tbs), mirin (2 tbs), sake (1 tbs), sesame oil (1 tsp), grated ginger (1 tsp) and minced garlic (1 tsp). Stir to blend.
- 4
Marinate
Place the fillets skin-side down in the shallow dish and spoon marinade over the top. Marinate at room temperature for 15–20 minutes (or up to 30 minutes in the refrigerator). Do not over-marinate — kanpachi is delicate and will firm up if left too long.
- 5
Grilling & Finish
- 6
Grill fish
Place fillets skin-side down on the hot grill. Close the lid and cook undisturbed for 3–5 minutes, depending on thickness (for 3/4–1" fillets aim for 4 minutes). The fish should release easily when the skin is properly seared. Flip gently and grill flesh-side for 1–2 minutes more until just opaque at the thickest part (internal temp ~125–130°F / 52–54°C for medium-rare to medium).
- 7
Prepare yuzu-butter
While the fish finishes, melt the unsalted butter (3 tbs) in a small saucepan over low heat or in a microwave-safe bowl. Remove from heat and stir in yuzu juice (1 tbs) and light soy (1/2 tsp) to taste. Whisk until combined and slightly emulsified. Keep warm.
- 8
- 9
Garnish and serve
Finish with sliced scallions (2 tbsp), a sprinkle of toasted sesame seeds (1 tsp), and microgreens or shiso leaves (1/2 cup) as desired. Serve hot alongside steamed rice, grilled vegetables, or a simple salad.