SERVES 4 TIME: 15 MINUTES PREP, 30 MINUTES TOTAL
Hawaiian Kanpachi and Eggs
BY CHEF LEE ANN WONG
HAWAIIAN KANPACHI AND EGGS
Part: FILET
INGREDIENTS:
- Baguette, thinly sliced on a bias into ¼ inch thick slices
- 4 teaspoons unsalted butter
- 4 eggs, lightly beaten
- Salt and pepper
- 4 teaspoons of sour cream
- ¾ pound piece Hawaiian Kanpachi filet, sliced into 24 (6 per serving) thin slices
- Shoyu lime butter (recipe follows)
- Rice crackers
- Fresh herbs like scallion, shiso and cilantro for garnish
- 1 egg yolk
- ¼ cup shoyu
- ¼ cup fresh lime juice
- 2 Tablespoons rice vinegar
- 3 Tablespoons Hawaiian honey
- 1 whole finger lime peeled, caviar removed and reserved
- 1 cup unsalted butter, melted hot
- 1/2 teaspoon cornstarch
- Pinch salt
- Pinch white pepper
PREPARATION
To toast the baguette:
Preheat the oven to 325F. Place sliced baguette on a sheet tray and toast dry until golden brown, about 15 minutes.
To scramble the eggs and plate the dish:
Preheat a small nonstick pan over medium high heat and melt the butter. Once hot, add the beaten eggs and season with salt and pepper, scrambling quickly with a fork or a whisk. As the eggs begin to set and are still slightly wet, remove the pan from the heat and stir in the sour cream.
Place a slice per plate of toasted baguette in the middle of each plate. Spoon soft scrambled eggs onto the golden toast points, dividing evenly between 4 plates. Shingle Kanpachi slices on top of the eggs and spoon warm shoyu lime butter over. Garnish with rice crackers and fresh herbs.
To make the shoyu lime butter:
Combine all ingredients in a blender and process on high until smooth and emulsified. Set aside and keep warm. Before spooning over the fish, per serving, combine 2-3 tablespoons of shoyu lime butter with a small amount of finger lime caviar.