T - Kanpachi Recipe

Prepare fish

Keep the kanpachi chilled until just before slicing. Using a very sharp sashimi/filleting knife, trim any remaining connective tissue. Cut the fillet into 1/8"–1/4" (3–6 mm) slices or into 1/2" (12 mm) cubes depending on desired presentation. Aim for uniform thickness for even seasoning.

Season the fish

Lay the slices or cubes on a chilled plate in a single layer. Sprinkle the fine sea salt evenly (about 1 tsp for 1/2 lb) and grind the white pepper lightly over the top. Let rest 2 minutes to draw out a little moisture and allow salt to begin seasoning the flesh.

Dress the fish

Combine yuzu juice, toasted sesame oil, and neutral oil (if using) in a small bowl. Drizzle 1/2 of the mixture lightly over the fish (reserve remaining for finishing). If you prefer a slightly soy-citrus flavor, spoon 1 tablespoon ponzu over the fish instead of or in addition to the yuzu mixture, adjusting salt accordingly. Wait 1 minute for flavors to marry.

Prepare garnishes

While the fish rests, arrange the julienned scallions, micro shiso (or micro cilantro), cucumber ribbons, and jalapeño slices on the serving plate. If using rice or cracker base, place a small mound (about 1/4 cup) of sushi rice or a cracker as the platform for some pieces.

Finish and plate

Place each slice or cube of kanpachi onto the prepared plate or atop the rice/cracker. Spoon any remaining dressing and 1 tablespoon ponzu sparingly over the fish if more umami is desired. Scatter microgreens and scallions evenly. Sprinkle toasted sesame seeds and crushed garlic chips over the top. Finish with a light pinch of fleur de sel to each portion.

Adjust sauce

If using yuzu kosho, whisk 1/4 tsp into the ponzu and mirin to make a slightly spicy citrus-soy finish. Taste and add a few drops more mirin or yuzu juice if the mixture is too salty. Serve this sauce on the side or spoon a few drops over the plated fish.

Serve immediately while the fish is chilled and fresh. Provide small forks or chopsticks. Encourage diners to taste the fish with and without ponzu/yuzu-kosho to appreciate the clean kanpachi flavor. Leftover dressed fish should be consumed within 2 hours and kept chilled; do not store mixed with acidic dressings for more than a short time as the texture will change.