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.
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