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
- Fillet and sear.
Ginger and Coconut Froth
INGREDIENTS
- 1 can Coconut milk
- 1 tbsp. Ginger
METHOD
- Bring ingredients to a simmer for 15 seconds
- Blend and plate froth.
Compressed Daikon and Cucumber
INGREDIENTS
- 1 ea. Daikon
- 1 ea. Cucumber
- 2 tbsp. approx. Lemon juice
- 1 tbsp. Togarashi
METHOD
- Peel and dice cucumber and daikon into desired cuts or refer to video. Bag separately.
- 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
- Blend.
