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Kona Kanpachi Crudo

Chad Yamamoto, Executive Chef at Merrimans Waimea joins Ocean in the kitchen with a simple yet sophisticated recipe that utilizes the belly loin of the kanpachi fish. ⁣


Fresh, vibrant, healthy and local. This recipe enhances the raw kanpachi without masking it's clean and rich profile.

INGREDIENTS:

  • About 5 oz Kona Kanpachi

  • 1 Head Baby Romaine, Thin Chopped

  • 1/2 Medium Tomato, Sliced

  • 1/2 Watermelon Radish, Thin Sliced

  • 2 TBL Olive Oil (add to taste)

  • Sea Salt, to taste

  • Calamansi, to taste (may sub with lime or lemon)


WATCH THE COOKING TUTORIAL: