kampachi worldwide
Excellent for both raw and cooked preparations, King Kampachi has a high fat content. King Kampachi was very fresh; it’s Sushi Grade and used raw as sushi or cooked fish preparations. It has a texture that can withstand being cooked in many ways. Restaurants around the world are looking at the King Kampachi because it is so versatile and flavorful.
RECIPE AND IMAGE PROVIDED 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.
Kelp Mango & Avocado Slaw King Kampachi
Ingredients:
King Kampachi
Ginger and Coconut Froth:
1 can Coconut milk
1 tbsp. Ginger
Compressed Daikon and Cucumber:
1 ea. Daikon
1 ea. Cucumber
2 tbsp. approx. Lemon juice
1 tbsp. Togarashi
Mango Miso Puree:
1/4 cup White miso
1 cup Mango
Description:
Step 1 Fillet and sear King Kampachi.
Ginger and coconut froth:
Step 2 Add 1 can of Coconut milk and and 1 tbsp. of ginger and simmer for 15 sec.
Step 3 Bland and plate froth.
Compressed Daikon and Cucumber:
Step 4 Peel and dice cucumber and daikon into desired cuts. Bag separately.
Step 5 Place 1/2 lemon juice in each bag with 1/2 togarashi and compress in vacuum sealer.
Mango Miso Puree:
Step 6 Blend, 1/4 cup White miso and 1 cup of mango.
RECIPE BY
Chef Brittany Neisen
Sliced King Kampachi
This is a great healthy recipe for anytime. The crave-able umami taste of the kelp along with the fresh King Kampachi, makes a dish that everyone will enjoy.
Ingredients:
1 pound King Kampachi (sashimi grade raw)
1 avocado (large, or 2 small avocados)
Atlantic Sea Farms – Fermented Seaweed Salad
Fresh lime juice (1 sliced lime, just enough to squeeze over dish)
Chopped cashews
Sea Salt
Crushed Pepper
Directions:
Step 1 Slice King Kampachi.
Step 2 Add pieces of King Kampachi onto plate.
Step 3 Add Fermented Seaweed Salad over King Kampachi.
Step 4 Squeeze lime juice over dish.
Step 5 Sprinkle sea salt and crushed pepper.
Step 6 Sprinkle chopped cashews over dish.
Step 7 Serve and enjoy.
Note Soy sauce, Wasabi sauce or Sriracha chili sauce is great for dipping.
RECIPE BY
Chef Brittany Neisen
Ceviche is a popular dish in South America. It is fish or seafood “cooked” only by the acid of citrus juice and then mixed with bite-size chopped vegetables and fruits and served chilled as an appetizer.
King Kampachi Ceviche
Ingredients:
1 pound King Kampachi (sashimi grade raw)
2 cups lime juice (from 12 limes)
2 Roma tomatoes (diced)
1/4 bunch cilantro (chopped)
1 jalapeno (seeded and minced)
1/4 teaspoon black pepper (or to taste)
2 scallions (green onions, finely chopped)
Directions:
Step 1 Dice up King Kampachi into small cubes.
Step 2 Place fish in a nonreactive bowl, such as stainless steel, glass or ceramic.
Step 3 Add tomatoes, cilantro, jalapeno, black pepper and chopped scallions into bowl.
Step 4 Add citrus juice and salt and toss gently to coat.
Step 5 Cover and refrigerate for 20 to 30 minutes.
Step 6 Serve with crackers and/or chips.
Note Reactive bowls made of copper or aluminum will react with the citrus acid, causing a metallic taste.
