Hawaiian Kanpachi Poke and Crispy Kama

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SERVES 4                                                                TIME: 20 MINUTES PREP, 25 MINUTES TOTAL 

Hawaiian Kanpachi Poke and Crispy Kama 

BY PERRY BATEMAN 

Stars

HAWAIIAN KANPACHI POKE AND CRISPY KAMA  

Part: FILLET


INGREDIENTS:

  • 3 tablespoons sunflower oil plus 1 quart for frying collars
  • 1 tablespoon chopped garlic
  • 8 ounces boneless and skinless Hawaiian Kanpachi filet
  • 1 teaspoon Kona Kiawe smoked salt
  • 3 ounces Maui onion, julienned
  • 2 tablespoons chopped green onion
  • 3 ounces Hana cherry tomatoes, quartered
  • 1 tablespoon ogo, chopped
  • 1 teaspoon kukui nut
  • 1 tablespoons moringa leaf, chopped
  • 1 Hawaiian chili pepper, finely diced
  • 4 whole Hawaiian Kanpachi Collars
  • Kona Sea Salt
  • Fresh Ground Black Pepper
  • 2 cups Ulu all-purpose flour


PREPARATION 

 

To Make the Sunflower Garlic Oil:

Take 3 tablespoons Maui Sunflower Oil and 1 tablespoon chopped garlic and cook over low heat on the stovetop until garlic starts to lightly brown then take off the heat and transfer to a small ramekin. The garlic will continue to brown. Please do not burn the garlic or it will be bitter. Your goal is light brown and toasted garlic. You will be using the garlic-infused Sunflower oil and the toasted garlic. If you have some infused oil and toasted garlic left over, you can use for other recipes. Set aside and cool.

To make the Poke:

Cut Kanpachi filet into ½-inch cubes then place in a medium mixing bowl. Add the Kona Kiawe smoked salt, Maui onion, green onion, cherry tomatoes, kukui nut, moringa leaf and Hawaiian chili pepper. Pour in the garlic oil and toasted garlic to taste. Mix lightly and chill.

To cook the crispy Kanpachi Kama (Collar)

Heat the rest of the sunflower oil until 365F. Then season Kanpachi Kama with salt and pepper, dredge in the ulu all-purpose flour, and cook the Kama in the hot oil until crispy. You may have to fry each kama individually because of the amount of oil. The bigger the pot the more oil you will need the more you can cook at once. You can also oven roast the Kanpachi Kama at 475F until crispy. Season with salt and pepper but do not dredge in the ulu flour if oven roasting. Roast for about 10 to 12 min.

Serve the crispy collar on the plate with fresh or sour poi, top with the poke and enjoy.

 
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