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.… click to read more…
