Hawaiian Kanpachi and Eggs

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.