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The Honolulu Advertiser
Pan-roast kampachi with 'eel' sauce | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, April 16, 2008

TASTE
 Pan-roast kampachi with 'eel' sauce

 •  Fillet that fish

By Wanda A. Adams
Advertiser Food Editor

Hawaii news photo - The Honolulu Advertiser

Farm-raised Kona kampachi fillet is prepared with sauteed chard, mushrooms and green onions.

GREGORY YAMAMOTO | The Honolulu Advertiser

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Here's how chef Wayne Hirabayashi of The Kahala Hotel Hotel & Resort likes to prepare farm-raised Kona kampachi (although you can use it with any fragrant, moist, white-fleshed fish).

He uses kabayaki sauce (so-called "eel" sauce, a commer-cial product, but you can use commercial teriyaki sauce or make your own with equal parts shoyu and mirin and one-half part sugar; it won't be quite the same but good enough).

PAN-ROASTED KAMPACHI

  • 4 (6-ounce) fillets Kona kampachi, skin-on, bones removed

  • Sea salt and freshly ground pepper

  • 2 ounces grapeseed oil

  • 4 to 5 ounces kabayaki sauce (eel-based sauce; if unavailable, use soy sauce)

  • 1 ounce white truffle oil (optional)

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon grated fresh ginger

  • 12 ounces braised Swiss chard or other greens

  • 12 ounces mushrooms, thinly sliced

  • 1 tablespoon finely cut green onions

  • 6 to 8 ounces fresh greens (e.g., Nalo mix)

    Preheat oven to 350 degrees.

    Season fish with salt and pepper as desired. Heat grapeseed oil until hot and add the seasoned fillets, skin side down; turn after 4 to 5 minutes, allowing skin to crisp. Meanwhile, combine kabayaki sauce and truffle oil; place in a small saucepan and keep warm.

    Place fish in a baking dish or oven-proof pan, cover with ginger and sesame seeds and finish at 350 degrees for 2 to 3 minutes.

    Meanwhile, in a saute pan or wok, quickly saute chard, mushrooms and green onions together until chard is wilted and mushrooms are softened; season with salt and pepper.

    To serve: Place mushroom-chard mixture on plate, place fish on top. Makes 4 servings.

  • Per serving: (not including salt to taste or optional truffle oil): 550 calories, 34 g fat, 5 g saturated fat, 100 mg cholesterol, more than 1,200 mg sodium, 18 g carbohydrate, 5 g fiber, 11 g sugar, 41 g protein

    Dish may be garnished with deep-fried lotus root.

    Reach Wanda A. Adams at wadams@honoluluadvertiser.com.

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