the kampachi company - menu ideas
Kampachi is an excellent fish for raw and cooked preparations, and has a high fat content. The Kampachi Company raised a great sustainable fish that was very fresh; it’s Sushi Grade and tastes amazing. It has a texture that can withstand being cooked in many ways. Restaurants around the world are looking at it because it is so versatile and flavorful.
RECIPE AND IMAGE PROVIDED BY
Chef Mikel Anthony
Kelp Mango & Avocado Slaw Kampachi
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.
Ingredients:
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 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 Kampachi
This is a great healthy recipe for anytime. The crave-able umami taste of the kelp along with the fresh Kampachi, makes a dish that everyone will enjoy.
Ingredients:
1 pound 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 Kampachi.
Step 2 Add pieces of Kampachi onto plate.
Step 3 Add Fermented Seaweed Salad over 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
Kampachi Ceviche
Ceviche is a popular dish in South America and other parts of the world. 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.
Ingredients:
1 pound 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 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.
