Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Sizzled Aromatics
Method
Preparation
- 1
Season the Fish
Pat the Kona Kanpachi fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Prepare the Aromatics
In a small bowl, combine minced garlic, ginger, chopped green onions, cilantro, and red chili flakes. Set aside.
Cooking
- 3
Heat the Oil
In a large frying pan or wok, heat the vegetable oil over medium-high heat until shimmering.
- 4
Fry the Fish
Carefully place the seasoned Kona Kanpachi fillets in the hot oil. Fry for about 4-5 minutes on each side until golden brown and cooked through.
- 5
Add Aromatics
Once the fish is cooked, remove it from the pan and place it on a serving platter. In the same oil, add the prepared aromatics and sauté for 1-2 minutes until fragrant.
- 6
Finish the Dish
Drizzle the lime juice over the fried fish and top with the sautéed aromatics. Serve immediately.
