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Seared Kampachi Sashimi

Seared Kampachi Sashimi

Preparation time:

  • 10mins

 

Specialty:

  • Dairy-free
  • Gluten-free

 

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. 

 

Ingredients:

  • Kampachi (250g per person)
  • Soy Sauce
  • Extra-virgin Olive Oil
  • Sea Salt
  • Shiso Leaves (4-5 for 2 people)

 

Instructions:

  1. Remove the skin from the Kampachi fillet.
  2. Heat a pan (cast iron if you have it) and cook the fillet 3mins each side. 
  3. In the meantime, mix in a cup 2 parts of extra-virgin olive oil and one part of soy sauce. 
  4. Chop the shiso leaves into strips. 
  5. Once the kampachi is cooked, slice it and season it with the sauce. Add the shiso leaves strips on top. 

07.06.2020

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