Asian “Poisson Cru” with Hawaiian Kanpachi

Recipe by Chef Colin Hazama, The Royal Hawaiian

Serves 4 people

Ingredients

Fish
2 8-ounce block of sashimi grade Hawaiian Kanpachi, 1 cup cubed plus 16 thin slices

Coconut Yuzu Cream
1 cup coconut milk
1/4 cup sugar
1/2 tbsp. kosher salt
1 ounce ginger, smashed
1 stock lemongrass, smashed
1/2 tbsp. corn starch
2 Tbsp. yuzu juice (can sub with lime juice)

Combine all ingredients except for yuzu juice and corn starch in a small pan. Bring to a boil and simmer for 10 minutes on low heat. Add a little water to the corn starch to make it slurry. Whisk the corn starch into the liquid until the sauce thickens. Remove from heat and reserve.

Shichimi Oil
2 Tbsp. dry shichimi peppers
1 cup grapeseed oil
1/2 Tbsp. kosher salt

Combine all ingredients in a pot. Bring up to 185 F degrees. Remove from heat. Let sit for 15 min. Strain oil with a fine mesh sieve and set aside.

Poisson Cru
1/2 cup coconut yuzu cream
2 cups diced kanpachi
1/4 cup green onions, thinly sliced
1/2 Thai chili, minced
1 Tbsp. pickled ginger
2 kaffir lime leaves, minced
Salt and pepper to taste
1/2 cup watercress, cleaned with stems removed

Mix all ingredients, except watercress, in a mixing bowl.

To Serve

Garnish
16 breadfruit or taro chips
Watercress
Shichimi oil

Place 4 slices of kanpachi on each plate (4 plates).
Place 1/4 cup of the Poisson Cru on top of the sliced fish on each plate.
Garnish with breadfruit chips or taro chips and top with watercress.