Crispy Skin Kona Kanpachi with Ponzu Dashi

We're proud of this dish because all produce is 100% Big Island harvested! It will require a bit of prep, timing and balance in the kitchen, but we promise - it's worth it.

We're going back to the basics by using fish bones to create a yummy dashi, and implementing pan frying techniques that will leave your kanpachi moist yet crisp. Test your skills in the kitchen with this "broke da mouth" recipe!



  • Top Loin Kona Kanpachi, Skin On, Cut into 2-oz Portions

  • Whole Kanpachi Bones

  • 2 Cups Water

  • 3 TBL Vegetable Oil, Divided

  • 3 TBL Ponzu (Click here for our recipe)

  • 4 Oz Mung Beans

  • 4 Oz Cabbage, Chopped

  • 4 Oz Ali'i Mushrooms, Sliced

  • 1 TBL Butter

  • To Garnish Akakai Green Onion, Sliced

  • To Garnish Kona Caviar (Umibudo or Sea Grapes)

  • To Taste Sea Salt & Pepper


We recommend cooking all parts of this recipe simultaneously (see Ocean's video tutorial below), however we've broken up this recipe into four sections for clarity.


  1. Add 2-cups of water to a pot and place on medium heat.

  2. Once water begins to boil, turn heat down to low and place kanpachi bones in the water. Chop in half or section into three parts to fit in pot, if needed.

  3. Allow bones to simmer on low heat for about 25-30 minutes. During the simmering process, be sure water is not fully boiling but instead slowly simmering.

*While your dashi is simmering, pan fry your kanpachi fillets and veggies! Continue reading...


  1. Season your kanpachi fillets on all sides with sea salt and pepper, to taste.

  2. Add oil to a pan (about 2-TBL to coat bottom) and place on high heat.

  3. Once oil is very hot and begins smoking, add kanpachi fillets, placing skin-side down in your pan. Be careful, oil may splatter.

  4. Allow kanpachi to fry for 20-30 seconds, then turn down your heat to low.

  5. Let kanpachi simmer and remember: do not flip over! Keep kanpachi skin side down during the entire frying process. Mid-way through, take a metal spoon and baste your kanpachi - spoon oil from pan and pour over fillets to keep fish moist and to accelerate cooking.

  6. Frying your kanpachi should take no more than 8-10 minutes, depending on size of your fillets and your temperature preference. Kapachi should have a nice, white flesh with crispy golden skin. Remember: you don't want to overcook your fish!

  7. Once done cooking, set aside until ready to plate.


  1. In another small pan, add about 1-TBL of oil and place on a medium fire. Allow oil to heat.

  2. Add Ali'i Mushrooms and sweat for about 30-seconds.

  3. Next, add in mung beans and cook for another 10-20 seconds.

  4. Finally, add cabbage and season veggies with salt and pepper, to taste. Simmer until vegetables are tender and mushrooms have a nice golden color.

  5. Remove from heat until ready to plate!


  1. Take the same pan that you fried the kanpachi in and strain out excess oil, then place on medium heat. Add in ponzu and about 2-oz of the fish stock (from STEP ONE above; the soup base made with the kanpachi bones). Bring to a boil.

  2. Once dashi is boiling, turn off fire and add butter. Let butter sit for a few seconds until melted, stirring to combine.

  3. Next, time to plate! Take a serving dish and portion stir fried vegetables. Pour dashi over the veggies, to taste. Place your fried kanpachi fillet on the veggies, skin side facing up so it remains crispy.

  4. Garnish with Akakai green onion and Kona Caviar. And DONE!

Bon Apetit!

If you would like a refresher on how to clean and fillet your whole kanpachi, check out this video to learn more.



To see this recipe in action, watch Ocean's tutorial below:

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