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Kanpachi Carpaccio: A Taste of the Islands
Elevate your appetizer game with a delicate, flavorful Kanpachi Carpaccio that transports you straight to the shores of Hawaiʻi. With 1 lb of sashimi-grade Hawaiian Kanpachi from Honolulu Fish Co. and a few premium ingredients, you can create an elegant, restaurant-quality dish in just minutes. This is Hawaii on a plate—fresh, vibrant, and unforgettable.
Ingredients
- 1 lb sushi-grade Hawaiian Kanpachi fillet, sliced ultra-thin
- Mild, fruity extra-virgin olive oil or a nutty sesame-shiso oil blend
- Fine sea salt or mojio
- Citrus zest such as grapefruit, lime, or lemon
- Finely grated Pecorino Romano cheese (optional)
- Fresh cilantro or micro herbs for garnish
- Sansho powder (optional)
- Green onions, cilantro, and julienned ginger (for a Chinese-style variation)
- Shoyu (soy sauce)
- Fresh lemon juice
- Hot peanut oil (for Chinese-style variation)
- Miso mayonnaise (for miso aioli variation)
- Pickled daikon radish (for miso aioli variation)
- Ogo seaweed (for miso aioli variation)
- Thinly sliced radish (for miso aioli variation)
- Fresh chives (for miso aioli variation)
Instructions
- 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.
- 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.
- For Chinese-style variation, top with green onion, cilantro, and ginger, then drizzle with shoyu, lemon juice, and hot peanut oil just before serving.
- For 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.