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4 4 oz. fillet Kona Kampachi 4 oz. shimeji mushrooms
2 oz. enoki mushrooms 2 garlic
cloves (finely shaved) 1 oz. ginger (finely julienned) 1 bunch green
onion (cross-cut) 1 small red & yellow
bell pepper (julienne)
3/4 cup
white soy 3 oz. sugar 3 oz. rice
wine vinegar 2 limes (juiced) 3
oz. water 1 oz. kojujang 3 oz.
kimchi paste 1 oz. sesame oil 1/2
bunch cilantro (minced) 1 oz. garlic
(minced) 1 oz. ginger (minced)
white sesame seeds
8 oz. extra virgin
olive oil 8 oz. salad oil 1 tbsp
sesame oil 8 garlic cloves (smashed)
1 piece of ginger (smashed) 2 shallots
(roughly chopped) 1 bunch of cilantro
1 bunch of green onions
Combine
all ingredients into a mixing bowl.
Whisk until sugar is dissolved
and kimchi paste is fully incorporated.
Combine
ingredients into a sauce pot. Bring
to a boil. Reduce heat to a simmer. Simmer
for 20 minutes. Strain and reserve.
Place
each kampachi fillet into a medium baggie.
Divide the vegetables equally between
the four bags. Ladle 2 oz. of the
vinaigrette and 1 oz. of oil per
baggie. Release as much air as
possible from each bag and seal
air tight. Heat 1 gallon of water
in a sauce pot until the temperature
reaches 160 degrees. Reduce heat
to maintain temperature and add
the four kampachi bags. Steep the
kampachi for 8 minutes or until
cooked through.
Open each bag and
empty contents into wide, shallow
bowls. Arrange the vegetables around the
bowl with the kampachi in the center.
Drizzle a tablespoon of the reserved
vinaigrette over the top of the
fish. Squeeze lime juice over the
top. Garnish with shaved scallions.
To find kojujang and kimchi paste,
visit an Asian market or look for the Asian food section in your
local supermarket. If you can’t
locate this combination, it can
be substituted with shiro miso
paste and garlic chili sauce.
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