Kampachi (or longfin yellowtail) is one of our favourite fishes in Japanise cuisine. It has a really delicate but intense taste, especially in the belly part that is usually quite fatty. For this recipe we use a sushi grade Kampachi fillet. We bring together the freshness of sashimi with the intense fish belly flavor of the Kampachi. Complementing this is a sauce that provides both a western and easter take on fish recipes - the perfect balance in acidity and saltiness. We also love how the oil and soy sauce naturally creates a textured look on the plate.
- Kampachi (250g per person)
- Soy Sauce
- Extra-virgin Olive Oil
- Sea Salt
- Shiso Leaves (4-5 for 2 people)
- Remove the skin from the Kampachi fillet.
- Heat a pan (cast iron if you have it) and cook the fillet 3mins each side.
- In the meantime, mix in a cup 2 parts of extra-virgin olive oil and one part of soy sauce.
- Chop the shiso leaves into strips.
- Once the kampachi is cooked, slice it and season it with the sauce. Add the shiso leaves strips on top.