October 2007
Kona Kampachi took the stage for this month's Buy Fresh, Buy Local segment.
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Kona Kampachi is grown in off-shore cages on the Kona Coast and is sought after by great chefs all over the world. Kona Kampachi, or Hawaiian yellowtail, is a top-quality sashimi-grade fish with a rich buttery flavor. It is also a good source of protein and Omega 3 and low in calories. Hawaii consumers can find the fish at Costco and Safeway Supermarkets. For more information on Kona Blue Water Farms, go to: http://www.kona-blue.com |
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Kona Blue Water Farms CEO, Michael Wink, tells KITV's Dan Meisenzahl about how open ocean aquaculture does not deplete the ocean resources. |
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| Chef Jackie Lau of Roy's Restaurants prepares Kona Kampachi Tataki, a dish she won a place as the final six chefs in the Great American Seafood Cookoff in Louisiana this past summer. The recipe follows: |
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Kona Kampachi Tataki with Hamakua Hearts of Palm Salad, Sea Asparagus, Hawaiian Vanilla Vinaigrette with Kukui Nuts 1.5 lbs of Kona Kampachi Blocked into 1" x 1" pieces ½ cup Inamona (kukui nut) toasted and finely minced 1 oz of Hawaiian Salt Season Fish well on all sides with Hawaiian salt and inamona and sear blocked fish in a hot pan quickly on each side for 10-20 seconds. Leaving the fish rare in center. Chill for until completely cold. Wrap with Plastic wrap tightly before slicing into ½ inch slices. Keep wrapped until ready to plate. Hamakua Hearts of Palm Salad 6 oz. Fresh Hearts of Palm (bottom
section) 3 oz of Hawaiian Sea Asparagus blanched and chilled 2 oz of Hawaiian Ogo (sea weed) 1 cup Cilantro Leaves 1 medium Maui Onion Julienne 4 oz of Japanese Cucumber thinly sliced on a Mandolin In a bowl combine hearts of palm, sea asparagus, ogo, Maui onion, cilantro leaves and cucumber and keep chilled.
Hawaiian Vanilla Vinaigrette 1 oz Hawaiian Chili Pepper Water 3 oz of Rice Wine vinegar 3 oz of Lilikoi Concentrate 2 Tbl Macadamia nut oil 1 Piece of Hawaiian Vanilla Bean seeded 1 oz of Fresh finely Julienne Young Ginger 1 Tbl Yuzu Juice 2 oz of Kabayaki Sauce Roasted Black Sesame Seeds \In a mixing bowl combine chili pepper water, rice vinegar, lilikoi concentrate, yuzu juice, chili pepper water and young ginger together with the seeded Vanilla bean. Using a wire whip add in Macadamia nut oil and blending together well.
Assemble Remove plastic wrap and arrange 4oz of sliced Kona Kampachi Tataki on a chilled plate. Lightly toss hearts of palm salad with just enough vinaigrette to coat. Arrange salad and spoon a little of the vinaigrette around the fish and salad. Sprinkle with black sesame seeds and drizzle with Kabayaki sauce.
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