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

Ponzu Sauce:

2 Tbsp soy sauce

2 Tbsp yuzu juice or 2 Tbsp lemon juice + 1 Tbsp yuzu marmalade


Cooking Instructions:

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).

Cucumber ribbons:

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.