The Kanpachi is elevated with a luscious umami-packed seaweed beurre blanc sauce. This sauce is a culinary delight, combining the richness of butter with the briny, umami essence of seaweed. The result is a creamy, flavorful sauce that beautifully complements the delicate fish.

The dish offers a harmonious blend of oceanic flavors thanks to the fresh Kanpachi and the seaweed-infused sauce. The steaming process locks in the natural flavors of the fish, while the crispy fried wrapper adds a satisfying crunch. Each bite is a delightful experience showcasing the delicate balance of flavors and textures.

To counterbalance the richness of the Kanpachi and the beurre blanc sauce, the dish is accompanied by a refreshing salad. This salad blends briny seaweed with fresh sweet tomatoes and onions to provide a contrasting flavor profile. The crispness of the salad also adds another layer of texture, making each bite a multi-dimensional culinary experience. 

Overall, this Hawaiian Kanpachi dish is a celebration of oceanic flavors and culinary artistry. The combination of delicate fish, umami-rich sauce, crispy textures, and refreshing salad creates a symphony of flavors and textures that is sure to tantalize the taste buds. 

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Ingredients

Hawaiian Kanpachi 

• Hawaiian Kanpachi fillet
• Furikake
• Lumpia wrapper
• Rice paper
• Oil for frying

Seaweed Beurre Blanc Sauce

• Pickled Limu (finely chopped)
• 1/2 shallot, peeled and finely diced
• 50ml white wine vinegar
• 50ml white wine
• 200g unsalted butter, chilled and cubed
• Few drops of lemon juice
• Salt and ground white pepper
• Heavy cream
• Olive oil

Kona Dragon’s Breath (Limu Lepe-O-Hina)

• Seaweed
• 2 tablespoons light soy sauce
• ¼ cup white wine vinegar
• Sugar
• Water

Ensaladang Lato (Sea Grapes Salad)

• Seagrapes
• Tomato
• Sweet onion
• Rice wine vinegar
• Palm sugar
• Black pepper
• White Pepper

Methodology

Lumpia Wrapper

1. Separate a single lumpia wrapper.
2. Place the fish fillet in the center of the wrapper.
3. Season with furikake.
4. Roll and set aside.

Rice Paper

1. Separate a single sheet of dry rice paper and quickly rinse with very little water.
2. Place the fish fillet in the center of the wrapper.
3. Season with furikake.
4. Roll and set aside.

Frying

• Fry the wrapped fish in hot vegetable oil.
• Look for the wrapper to puff up and turn golden brown.
• The wrapper gets crispy but steams the fish inside.

Limu Beurre Blanc Sauce (makes 150-200ml)

1. Finely chop pickled Limu and set aside.
2. Sweat the chopped shallots in olive oil until translucent.
3. Deglaze the pan with wine and lemon juice.
4. Add cream and reduce by half.
5. Remove from heat and add cold cubed butter. Stir with a whisk.
6. Add chopped Limu.
7. Season with salt and pepper to taste.

This recipe offers a multi-dimensional culinary experience, featuring delicate Hawaiian Kanpachi. The fish is prepared in either rice paper or lumpia wrappers and fried until crisp, steaming the fish to perfection. The dish is elevated by an umami-rich seaweed beurre blanc sauce and a refreshing Ensaladang Lato, creating a harmonious balance of contrasting flavors and textures.