---
title: Hawaiian Kanpachi and Eggs
description: Do you love Hawaiian Kanpachi? Are you looking for more ways to be inspired by local chefs of Hawaii? Enjoy these delicious recipes composed by the culinary creativity and built on our Hawaiian culture.
---

[Simple Recipes ](https://bofish.com/en/recipes)

# [Hawaiian Kanpachi and Eggs](https://bofish.com/en/recipes/eggs)

 Written by [Blue Ocean Mariculture](https://bofish.com/en/recipes/author/blue-ocean-mariculture) | Nov 15, 2024 9:02:49 PM

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

**Shoyu lime butter:**

- 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.

[View full post](https://bofish.com/en/recipes/eggs)

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