I came across anise hyssop for the first time a few weeks ago and immediately fell in love with this herb.  The sweetness and licorice flavor is really something that gives your mouth a new, bold, and pleasant surprise.  It is my new favorite go to if you can get your hands on it.  I also made a very light dessert with it that I will be posting soon with yogurt, figs, and honey.  This recipe is really simple, it takes sweetness and spicy along with the buttery fish of Kona Kampachi.  Kona is probably my top 5 favorite fish to work with because of the versatility of this beautiful fish.  You can serve it raw or you can cook it.  Either way produces a wonderful result.  Please feel free to search my blog with previous post of kona.  I have recipes for both raw and cooked if you want other options.  This dish was a huge crowd pleaser and I'm sure it will be for you too.  Here is the recipe and I hope you enojoy

Kona Kampachi

1 lb of fillet of Kona slice thin
1 Fuji Apple brunoise
2 red radish brunoise
3 tbsp of chives finely chopped
3 tbsp of fried garlic
2 tbsp of anise hyssop flowers 

Sweet/Spicy Jalapeno Dressing
4 jalapeños brunoise
4 tbsp of sugar
6 tbsp of water 

2 tbsp of sesame oil
2 tbsp of white balsamic
2 tbsp of shio koji (clear liquid)

For the Dressing,

Simple place water, jalapeno, and sugar in a small pot and bring to a boil, turn down to a simmer and cook for 5 minutes until the sugar is dissolve and the liquid has thickened slightly.  Set aside to cool.  

In a small bowl place sesame oil, white balsamic, and shio koji.  Mix well.

To Finish the dish

Place 5 slices of the kona on a each plate. Season lightly with salt.  Spoon some of the jalapeno glaze over each slice of fish (including the brunoise pieces of jalapeno).  Then add the diced apple and radish on top of the fish.  Spoon the koji dressing all over everything.  Then top the whole dish with the toasted garlic, chives, and anise hyssop flowers.  Serve and enjoy!

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