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
Pickled Ogo Crackers
Kiawe Smoked Tomato Sauce Vierge
Kiawe Smoked Ulu Soubise
Method
Preparation of Hawaiian Kampachi
- 1
Prepare the Fish
Sprinkle sea salt and lime juice over the Hawaiian Kampachi fillets. Let marinate in the refrigerator for 30 minutes.
Pickled Ogo Crackers
- 2
Prepare the Ogo
In a bowl, combine chopped Ogo, rice vinegar, and soy sauce. Let sit for 15 minutes. Top the crackers with the pickled Ogo.
Kiawe Smoked Tomato Sauce Vierge
- 3
Smoke the Tomatoes
In a smoking box or grill, add kiawe wood chips and heat. Once smoking, add diced tomatoes and smoke for 15 minutes. Remove from heat and mix with olive oil and basil.
Kiawe Smoked Ulu Soubise
- 4
Cook the Ulu
In a pot, melt butter and sauté the chopped onion until translucent. Add diced ulu and cook until tender. Stir in heavy cream and salt. Blend until smooth.
Final Assembly
- 5
Plate the Dish
On a serving plate, place the marinated Hawaiian Kampachi fillets. Drizzle with the Kiawe smoked tomato sauce vierge and serve with the pickled Ogo crackers and Kiawe smoked ulu soubise on the side.
