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Seared King Kampachi

Seared King Kampachi with mango & miso puree, compressed cucumber & daikon with lemon juice, and Spiceology togarashi, ginger, and coconut froth.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Clean Fish and Front of the House.



Kampachi

INGREDIENTS

  • King Kampachi

METHOD

  1. Fillet and sear.

Ginger and Coconut Froth

INGREDIENTS

  • 1 can Coconut milk
  • 1 tbsp. Ginger

METHOD

  1. Bring ingredients to a simmer for 15 seconds
  2. Blend and plate froth.

Compressed Daikon and Cucumber

INGREDIENTS

  • 1 ea. Daikon
  • 1 ea. Cucumber 
  • 2 tbsp. approx. Lemon juice 
  • 1 tbsp. Togarashi 

METHOD

  1. Peel and dice cucumber and daikon into desired cuts or refer to video. Bag separately.
  2. Place ½ lemon juice in each bag with ½ togarashi and compress in vacuum sealer.

Mango Miso Puree

INGREDIENTS

  • 1/4 cup White miso
  • 1 cup Mango

METHOD

  1. Blend.