SERVES 4 TIME: 25 MINUTES PREP, 27 MINUTES TOTAL
Poached Hawaiian Kanpachi
BY IPPY IONA
POACHED HAWAIIAN KANPACHI
Part: FILLET
INGREDIENTS:
- 4 six-ounce portions skinless, boneless Hawaiian Kanpachi fillets
- 1 Large piece of ginger, peeled and sliced into thin matchsticks (julienne slice)
- 2 cups cilantro leaves, whole
- 8 teaspoons sake
- 8 teaspoons soy sauce
- 12 tablespoons sesame oil
- Parchment Paper
PREPARATION
To prepare the Kanpachi packets:
Preheat oven to 425F.
To assemble the packets: cut off 4 pieces of parchment that are at least 12 inches square. Lay the sheets one at a time flat on a work surface. Place down one piece of fish, on top, pour 2 teaspoon of sake, 2 teaspoons soy sauce, ¼ of the ginger and ¼ cup of cilantro leaves.
Lift the two sides of the paper up and move towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the fish packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place, you don’t want the packet to come unsealed as it bakes. Repeat the entire process with remaining three packets.
To cook and serve Kanpachi:
Bake the fish for about until its cooked through, 10 to 12 minutes.
While the fish is in the oven, heat the sesame oil on high until it starts to smoke.
Once fish is cooked, leave it on sheet pan and rip open the packet. Carefully remove the fish, leaving everything on it, and place on a plate. Repeat with remaining kanpachi packets.
Take the super-hot sesame oil and spoon about 3 tablespoons per plate over the cilantro, ginger and the fish “flash frying” it.
Serve right away.
Serve the crispy collar on the plate with fresh or sour poi, top with the poke and enjoy.