Again with another kona kampachi recipe.  This one is fast and easy just like my one from about a year ago.  This was one that JP and Eloise really loved.  Kona is great cooked because of the high fat content but it also makes great sashimi for the same reason.  I paired this simple sashimi with creamy avocados and a sweet crunch of Asian pears along with a few other ingredients.  Everyone I know and cook for loves sushi and sashimi so that ends up being at least one meal or appetizer once ever other week.  Whenever I see Kona in the local markets I almost always buy it because of the versatility of this wonderful fish.  The collar is probably one of my favorite pieces.  Simply sear the collar with a little salt and pepper and you will have one of the juiciest pieces of fish you have ever tried.  But enough about the collar and back to the reason for this post.  

1 large fillet of Kona Kampachi skinned and deboned

1 large asian pear peeled and small diced

1 large avocado small diced

1/2 cucumber peeled, deseeded and small diced

1 lime juiced 

1 tsp of sesame oil

3 tbsp of ponzu

3 tbsp of fried garlic (

10 garlic cloves, 1 cup of oil)

2 tbsp of cilantro leaves


1 lime juiced

1/4 cup orange juice

1/8 cup tamari

1 tbsp fresh ginger

1 garlic clove

1 tbsp cilantro

1 tbsp sambal chili paste

1 tsp sesame oil

For Fried garlic

The easiest way to make fried garlic is to grate garlic cloves on a

microplane grater

 and place the garlic in a small sauce pan.  Cover garlic with a cup of oil and turn on medium-low.  Slowly cook the garlic until it becomes golden brown.  Approximately 10 minutes or so.  Be careful not to burn the garlic.  Strain out the oil and place on a paper towel.   Season the garlic immediately with salt.  Keep the oil for another application at a later time because you now have garlic oil.

For the Ponzu,

Place all the ingredients in a bowl and let them marinate together for at least 30 minutes.  Set aside until ready to use.

For the Asian pear salsa,

Place asian pear, avocado, cucumber in a bowl.  Season with lime juice, sesame oil, 1 tbsp of ponzu, and a pinch of salt.  Toss well and set aside until ready to plate.

For the Kona,

I took the fillet and cut all the way down the middle of the fillet lengthwise following the line of the pin bones.  Slice the thick side of the fillet into thin sashimi strips on the bias (angle) .  Place the sashimi on a plate and spoon salsa down the middle of the sashimi.  Season fish with the rest of the ponzu.  Top the salsa with fried garlic and cilantro leaves