How to Sear Kampachi with Korean Chili Flakes
I was able to get some amazing kampachi that I wanted to pair with this amazing golden kiwi that seems to be popping up everywhere now. To me the golden kiwi are a lot sweeter than their green brothers. I wanted something light but delicious. I also wanted something that was somewhat familiar tasting but not completely. I found this hatcho miso which is brown rice miso that is aged cedarwood kegs which in return gives the miso a much deeper and umami flavor. These ingredients all paired amazing with the kampachi! Here is the recipe I hope you enjoy it!
Recipe Ingredients
12 oz kampachi loins
1/3 cup of Korean red chili flakes
3 tbsp of olive oil
Salt
Peppadew gel
1 1/4 cup water
12 peppadew peppers
1 tsp agar agar
Salt to taste
Hatcho miso
1/4 cup miso
1/2 cup mayo or veganaise
Kiwi pickle
2 kiwi quartered and sliced
1 cucumber quartered and sliced
2 radishes sliced
1/2 cup of seasoned rice wine vinegar
2 tsp salt
1 Sungold kiwi sliced thin
1/2 cauliflower cut into small pieces roasted with furikake seasoning
2 japanese purple sweet potatoes roasted
Chervil
Recipe Instructions
How to cook Kampachi,
Season the Kampachi with salt, korean chile flakes, and sesame seeds. In a hot saute pan (non stick if desired) add oil and the kampachi. Cook on each side for approximately 5-10 seconds. you want to sear the outside of the fish on all 4 sides. Turn to the next side and repeat. The kampachi should only be in the pan about 20-30 seconds total. Then take out and rest. Once cooled you can slice the kampachi into 1/4 inch pieces.
How to make Kiwi pickle,
Place all the ingredients in a bowl and allow to marinate for at least 30 minutes.
How to make Hatcho miso,
Place all the ingredients in a bowl and whisk until well incorporated. Then pour into a squeeze bottle and set aside until ready to use.
How to roast Sweet potato, Preheat oven or grill to 375
Simply drizzle sweet potatoes with olive oil and salt. Place in your green egg or oven for about 45 minutes or until soft and tender all the way through. Take our and cool.
How to make Peppadew gel,
Place peppadew and water into a vitamix and puree until smooth. Strain out into a small sauce pot. Add the agar to the pot and bring to a boil stirring constantly and cook for 5 minutes. Season with salt and then pour gel into a half sheet pan or baking dish. Place in the refrigerator until the agar has set. Then take a knife and cut the set gel into sections. Place it all into a vita mix and puree until smooth. Pour into a squeeze bottle and set aside until ready to use.
To finish,
In a bowl add olive oil, cauliflower and your favorite furikake seasoning, along with a pinch of salt. Toss well and place on a sheet pan lined with parchment. Place in a preheated 400 degree oven for about 13-15 minutes. Take out and cool. Then take your miso and peppadew sauces and add to the plate in a decorative manner. Add the roasted cauliflower, kampachi slices, and sliced kiwi. Add a slice of the warm purple sweet potato and add the pickled kiwi next to it. Finish with chervil, serve and enjoy!
