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.
PART 1 - DASHI