Kampachi Recipe
Aka Kosho Aioli, Pickled Japanese Pear
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Ingredients
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For the Kampachi
For the Aka Kosho Aioli
For the Pickled Japanese Pear
Method
Prepare the Kampachi
- 1
Season the Fish
Lightly season the Kampachi fillet with sea salt and black pepper on both sides. Set aside.
Make the Aka Kosho Aioli
- 2
Combine Ingredients
In a bowl, whisk together the egg yolk and Dijon mustard until combined. Gradually add the vegetable oil while whisking continuously until the mixture thickens.
- 3
Add Flavor
Stir in Aka Kosho, lemon juice, and salt. Adjust seasoning to taste and set aside.
Pickle the Pear
- 4
Slice the Pear
Thinly slice the Japanese pear and set aside.
- 5
Prepare Pickling Liquid
In a saucepan, combine rice vinegar, sugar, and salt. Heat until the sugar dissolves.
- 6
Pickle the Pear
Place the pear slices in a jar and pour the hot pickling liquid over them. Let it cool before sealing and refrigerating for at least an hour.
Assemble the Dish
- 7
Plate the Ingredients
On a serving plate, place the seasoned Kampachi fillet. Drizzle the Aka Kosho Aioli over the top and garnish with pickled Japanese pear slices.
