Sweet Sesame Broiled Kona Kampachi
Having enjoyed two different raw preparations of my Kona Kampachi recently, I thought it was time to explore how this fish cooks. Being a Hawaiian fish, my first inclination was to aim for something Polynesian in nature, but then I drifted towards Asian flavors. I also wanted to give this fish a good sear, but not cook much beyond medium-rare. Combining these two ideas, I decided on a sweet, spicy, light sauce to glaze the fish during its brief vacation under the broiler.
I was inspired by one of my favorite Asian food bloggers take on this fish, so I thought I’d try to take that idea in another direction. This glaze had distinct Asian flavors (to speak in such broad strokes. I have such a strong culinary lexicon!)–think of the sharpness of things like five spice, the heat of ginger and cayenne peppers, and the sweetness of honey and mirin. It was lightly spicy, tangy, salty, and sweet, all in great
