Elevate your appetizer game with a delicate, flavorful Kanpachi carpaccio that transports you straight to the shores of Hawaiʻi. With sashimi-grade Hawaiian Kanpachi and a few premium ingredients, you can plate an elegant, restaurant-quality dish in minutes. This is Hawaii on a plate — fresh, vibrant, and unforgettable.
Slice
Keep the Kanpachi chilled until ready to slice for clean, precise cuts.
Using a long, sharp sashimi knife, slice the Kanpachi as thin as possible in one smooth stroke.
Arrange the slices in a single layer on a chilled platter.
Dress
Drizzle lightly with olive oil or sesame-shiso oil, sprinkle with salt, and add citrus zest.
Optional: grate Pecorino Romano over the fish, dust with sansho powder, and garnish with herbs.
Variations
For a Chinese-style variation, top with green onion, cilantro, and ginger, then drizzle with shoyu, lemon juice, and hot peanut oil just before serving.
For a miso aioli variation, spread a thin layer of miso mayonnaise on the platter, arrange Kanpachi on top, and finish with pickled daikon, ogo seaweed, radish slices, chives, and lemon juice.
Serve immediately for the best flavor and texture.
