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Kona Kampachi Crudo

This delicious Hawaiian fish dish ticks all the sweet, salty and sour flavour boxes for a winning summer meal.

Kona Kampachi Crudo

5 slices fresh kona Kampachi

Pickled Pineapple Oroshi

Marinate ½ of a peeled and cored pineapple overnight in 2 cups of rice vinegar. Grate using a Japanese grater, reserving all juice.

Grate equal amount of daikon and combine with pineapple.

Strain just before use.

Sauce

1 tbsp fresh squeezed lemon juice

1 tbsp fresh squeezed lime juice

1 tbsp fresh squeezed orange juice

3 tbsp champagne vinegar

1 tbsp finely minced ginger

2 tbsp finely minced shallot

Lay Kampachi slices uniformly on a plate. Season with sea salt. Add a pinch of pickled pineapple Oroshi to each slice of fish. Generously drizzle sauce over fish.

Top with micro thai basil and cilantro. Also garnish with ripe baby tomatoes.

Enjoy right away as the fish will begin to cook from the acid in the sauce

Recipe by Joseph “JJ” Reinhart, Chef de Cuisine Bali Steak and Seafood  – Waikiki

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