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.