Kona Kampachi, Anise Hyssop, Apple and Jalapeno

5 from 1 vote

I came across anise hyssop for the first time a few weeks ago and immediately fell in love with this herb. The sweetness and licorice flavor is really something that gives your mouth a new, bold, and pleasant surprise. It is my new favorite go to if you can get your hands on it.

I also made a very light dessert with it that I will be posting soon with yogurt, figs, and honey. This recipe is really simple, it takes sweetness and spicy along with the buttery fish of Kona Kampachi. Kona is probably my top 5 favorite fish to work with because of the versatility of this beautiful fish. You can serve it raw or you can cook it. Either way produces a wonderful result.

Please feel free to search my blog with previous post of Kona. I have recipes for both raw and cooked if you want other options. This dish was a huge crowd pleaser and I'm sure it will be for you too. Here is the recipe and I hope you enjoy!

Ingredients

6 people

Kona Kampachi

1 lb fillet of Kona sliced thin
1 Fuji Apple brunoise
2 red radish brunoise
3 tbsp fried garlic
2 tbsp anise hyssop flowers

Sweet/Spicy Jalapeño Dressing

4 jalapeño brunoise
4 tbsp sugar
6 tbsp water

Koji dressing

2 tbsp sesame oil
2 tbsp white balsamic
2 tbsp shio koji (clear liquid)

Nutritional information

Calories: 170kcalCarbohydrates: 15gProtein: 14gFat: 6gSaturated Fat: 1gCholesterol: 37mgSodium: 56mgPotassium: 406mgFiber: 1gSugar: 12gVitamin A: 168IUVitamin C: 14mgCalcium: 14mgIron: 1mg

Prep Time 15

Cook Time 20

Total Time 35

Servings 6 people

For the Dressing

Simple place water, jalapeño, and sugar in a small pot and bring to a boil, turn down to a simmer and cook for 5 minutes until the sugar is dissolve and the liquid has thickened slightly. Set aside to cool.

For the Koji Dressing

In a small bowl place sesame oil, white balsamic, and shio koji. Mix well.

To Finish

Place 5 slices of the Kona on each plate. Season lightly with salt. Spoon some of the jalapeño glaze over each slice of fish (including the brunoise pieces of jalapeño).
Then add the diced apple and radish on top of the fish. Spoon the Koji dressing all over everything. Then top the whole dish with the toasted garlic, chives, and anise hyssop flowers. Serve and enjoy!