Seared Kampachi Ingredients:
Seared Kampachi made with Kona Kampachi or other high content fish fillet will also work
Salt and pepper
Vegetable oil for searing
2 Tbsp soy sauce
2 Tbsp yuzu juice or 2 Tbsp lemon juice + 1 Tbsp yuzu marmalade
Season the fish with salt and pepper. Heat 2 teaspoons of oil over medium high heat in a nonstick skillet.
Add the fish and sear until there is a nice golden brown crust on both sides of the fish, 3 – 5 minutes per side.
Drizzle with ponzu sauce and garnish with toasted sesame seeds (optional).
you can use a mandoline but if you don’t have one (like me), hold the cucumber flat on a cutting board and use a vegetable peeler and run it across the length of the cucumber to get a thin strip of even thickness. This works best with baby cucumbers or english cucumbers. Discard the first strip since that one is just skin.