Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 600 grams of Kona Kampachi fillets dry with paper towels and season evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

2. 2

   In a small saucepan, combine 1 cup of pineapple juice, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of grated fresh ginger, 1 tablespoon of brown sugar, and 6 minced black garlic cloves, then bring to a gentle simmer over medium heat.

3. 3

   In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then gradually whisk it into the simmering black garlic pineapple sauce until thickened, about 2 minutes, then remove from heat.

4. 4

   Heat 0.5 cup of vegetable oil in a large heavy-bottomed pan or wok over high heat until shimmering and almost smoking, ensuring the pan is very hot for flash frying.

5. 5

   Carefully place the seasoned Kona Kampachi fillets into the hot oil and flash-fry for 2-3 minutes per side until golden brown and cooked through, taking care not to overcrowd the pan, cooking in batches if necessary.

6. 6

   Remove the flash-fried Kampachi fillets from the pan, drain excess oil on paper towels, and immediately transfer them to serving plates, drizzling generously with the prepared black garlic pineapple glaze.

7. 7

   Garnish each serving of flash-fried Kona Kampachi with a sprinkle of 2 sliced green onions and 1 tablespoon of toasted sesame seeds before serving hot.