Sizzling Kanpachi Recipe

Name: The Original Roy's in Hawaii Kais Sizzling Kanpachi Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 200 g Kanpachi fillet; 150 g Pohole ferns (or fiddlehead ferns); 30 g Fresh mint leaves; 30 g Fresh cilantro leaves; 30 g Fresh basil leaves; 100 g Cherry tomatoes, halved; 1 unit Lime, juiced; 2 tbs Olive oil; 3 tbs Fish sauce; 1 tbs Sugar; 3 tbs Water; 2 tbs Lime juice; 1 clove Garlic, minced; 1 unit Chili pepper, finely chopped

Inspired by The Original Roy's in Hawaii Kai

Time30m

Serves2

Vietnamese Style Pohole Fern Salad, Nuoch Cham Dressing

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.

Salad Ingredients

7.05 oz (200 g) Kanpachi fillet

5.29 oz (150 g) Pohole ferns (or fiddlehead ferns)

1.06 oz (30 g) Fresh mint leaves

1.06 oz (30 g) Fresh cilantro leaves

1.06 oz (30 g) Fresh basil leaves

3 1/2 oz (100 g) Cherry tomatoes, halved

1 unit Lime, juiced

2 tbs olive oil

Nuoc Cham Dressing Ingredients

3 tbs Fish sauce

1 tbs sugar

3 tbs Water

2 tbs ReaLime juice

1 clove Garlic, minced

1 unit Chili pepper, finely chopped

Method

Salad Preparation

Preparing the Kanpachi

Sear the Kanpachi fillet in a hot skillet with olive oil for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and let rest.

Blanching the Pohole Ferns

In a pot of boiling water, blanch the pohole ferns for about 2-3 minutes. Drain and immediately plunge them into ice water to stop the cooking process. Drain again.

Combining Ingredients

In a large bowl, combine the blanched pohole ferns, fresh mint, cilantro, basil, and cherry tomatoes. Toss gently.

Adding Dressing

Drizzle with lime juice and olive oil, then toss to combine.

Nuoc Cham Dressing Preparation

Mixing the Dressing

In a small bowl, whisk together fish sauce, sugar, water, lime juice, minced garlic, and chopped chili pepper until the sugar dissolves.

Assembly

Serving the Salad

Slice the rested Kanpachi and arrange it on top of the prepared salad. Drizzle with Nuoc Cham dressing before serving.