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Soy Sauce & Beet-Marinated Kanpachi Crudo
Kanpachi is a yellowtail fish from Hawaii that's trending big time. This crudo recipe from Kikkoman and Chef Chris Aquilino brings out the best in the fish, and then some, with earthy beets, spicy shishito pesto and unexpected pops of flavor from star anise pods. It's a use-everything style recipe as well, making use of beet stems, beet greens and clementine peels.
Photo courtesy of Kikkoman
Servings
24
24
Cuisine Type
- asian
Menu Part
- Appetizer
Main Ingredient
- Fish
Source: Recipe courtesy of Chris Aquilino
Kanpachi is a yellowtail fish from Hawaii that's trending big time. This crudo recipe from Kikkoman and Chef Chris Aquilino brings out the best in the fish, and then some, with earthy beets, spicy shishito pesto and unexpected pops of flavor from star anise pods. It's a use-everything style recipe as well, making use of beet stems, beet greens and clementine peels.
Ingredients
For cured kanpachi:
12 1/2 lbs. kanpachi
2 qts. beet juice
1 cup lime juice
1 cup clementine skins (reserved for garnish)
For pickled beets:
8 oz. beets, peeled
10 oz. rice vinegar
2 star anise pods
2 oz. water
3 Tbsps. sugar
1 1/2 Tbsps. kosher salt
Reserved beet stems, washed
For shishito pesto:
1/4 cup canola oil, plus extra for saute
12 shishito peppers, topped and seeded
3 cups beet greens, washed and chopped
2 Tbsps. sesame oil
1 Tbsp. kosher salt
2 Tbsps. lime juice
For plating:
12 clementines, peeled and sliced
6 Fresno peppers, thinly sliced
Kotteri Mirin, as needed
4 oz. Kikkoman Sushi Sauce
2 cups microgreens
1/4 cup black sesame seeds
Steps
1. For cured kanpachi: Skin and trim the kanpachi into loins. Reserve the skin if desired (skin can be fried as used as crispy garnish, optional).
2. Place the loins into a high-sided pan or bowl and cover with the beet juice, soy sauce and lime juice. Add the clementine skins. Cover and refrigerate for at least 2 hours. Leave overnight to really permeate the fish.
3. For pickled beets: Add beets to a pot with vinegar, water, star anise, sugar and salt. Simmer over medium heat for 15 minutes, or until fork-tender.
4. Halfway through cooking, add the beet stems to pickle as well. Set aside to cool.
5. For shishito pesto: Add some oil to a heavy-bottomed pan over high heat. Sear the shishitos to get some color and build the flavor. Remove from heat and allow to cool.
6. Next, place the beet greens into a food processor with the shishitos, sesame oil, salt, lime juice, and the ¼ cup oil. Pulse to begin to process and season to your liking. Run the processor for 1-2 minutes to make into a pesto consistency. Add water as needed. Set aside.
7. For plating: Choose a vessel for service with a lip or edge to prevent liquid from spilling off.
8. Slice the cured kanpachi into thin slices against the grain. Arrange 1 oz onto the plate.
9. Arrange slices from half a clementine slices and some sliced Fresnos around the fish as desired.
10. Remove the beets from the brine, and slice thinly. Arrange them onto the plate as well.
11. Add the Mirin over the top of the dish. Spoon or use a squirt bottle to arrange the Sushi Sauce and the Shishito Pesto around the plate.
Additional Tips
If you’d prefer, add water to Mirin in a 1/3 ratio water to Mirin.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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