Web site: www.kona-blue.com
Imagine a delicious, versatile, premium sushi-quality fish that's completely eco-friendly, open ocean grown, and sustainably raised from hatch to harvest, for the ultimate in purity and consistent availability.
Recipe:
Courtesy of Ryan Simas, Chef de Cuisine, Farallon Restaurant
- Kona Kampachi with Coconut Lemongrass Sauce
Serves 4
12 oz. Kona Kampachi
1 cup blanched English peas
1 bulb shaved fennel
2 Tbsp. extra virgin olive oil
Coconut-lemongrass sauce
2 ea yellow onions chopped
2 cloves garlic
1 stalk lemon grass
½ cup chardonnay
¼ cup milk
2 cup coconut milk
1 ea lemon zested
For the coconut sauce:
Using a heavy bottom pan, gently sweat onions in some canola or vegetable oil on a low flame. When onions begin to soften, add garlic and lemongrass. After five minutes, deglaze with chardonnay, milk and coconut milk. Cover with a lid and cook for approximately 1 hour. When done, puree in a blender and pass through a chinois or sieve. Add the lemon zest and season with salt. Keep warm until ready to serve.
In a sauté pan over high heat with a little canola oil, sear fish on both sides. Warm the peas in the sauce and ladle into a serving bowl. Toss the fennel in olive oil and salt and arrange over the sauce. Slice the fish if desired and place on the fennel.
