Poisson Cru with Hawaiian Kanpachi Recipe
October 20, 2023
Recipes » Poisson Cru with Hawaiian Kanpachi Recipe
- 2 oz ASC-Certified Hawaiian Kanpachi
- 3.5 oz white sweet potato, steamed with skin on (if it’s not too thick! Or else peel them)
- 3.5 oz coconut milk
- 1.3 oz grapefruit hibiscus kombucha vinegar (or any light, mild and effervescent vinegar – lighter than apple cider vinegar)
- Optional: .05 oz Maui Lavender Ponzu
- Hawaiian red clay (alaea) sea salt to taste
- Gamtae seaweed strands
- Okinawan sea grapes, 1-2 strands per portion
- Perilla Oil to finish
- Chili Peppah Water to taste
Ingredients
Quick
Instructions / Directions
Serves: 4This recipe is brought to you by Chef Kiki Aranita
- Slice Hawaiian Kanpachi sashimi-style to about 1cm thickness
- Combine all ingredients (except for garnish ingredients) in Vitamix and blend until very smooth
- Spread coconut milk mixture on plate and lay sashimi slices over it
- Finish with a few drops of perilla oil, decorate with sea grapes and gamtae and use chili peppah water to taste.
This recipe was brought to you by Kiki Aranita of Poi Dog