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.
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: