Crisp whole roast Forever Oceans Kanpachi is a delightful dish featuring a perfectly cooked Kanpachi fish, known for its mild, buttery flavor and tender texture. The fish is typically prepared whole, ensuring maximum flavor and juiciness. The crispy exterior of the Kanpachi is achieved through pan roasting in an iron skillet, creating a golden-brown crust that contrasts beautifully with the succulent flesh within. The skin becomes crispy, adding a delightful crunch to each bite. The sweet and sour sauce that accompanies this dish provides a harmonious balance of flavors. It typically consists of a blend of sweet elements, such as sugar or honey, and sour components like vinegar or citrus juice. This combination creates a tantalizing contrast that enhances the overall taste experience. It can be drizzled over the Kanpachi or served on the side for dipping, allowing diners to control the intensity of the sauce according to their preferences. The result is a mouthwatering masterpiece that combines the crispy, savory goodness of the roast Kanpachi with the sweet and tangy notes of the sauce, making it a memorable and indulgent culinary experience.
Crisp Whole Forever Oceans Kanpachi with Sweet & Sour Sauce
Serves 2 to 4
1x 2-3 lb whole Forever Oceans Kanpachi, scales & gills removed, washed inside and out, pat dry.
Freshly ground black pepper
¼ cup Oil
For the sauce:
2 cups pineapple juice
1 cup brown sugar
½ cup rice wine vinegar
½ cup BBQ sauce (Your choice of brand)
¼ cup Low in sodium soy sauce
For the cornstarch slurry: 2 tablespoons cornstarch dissolved in 3 tablespoons of cold water.
How to make:
Season the Forever Oceans Kanpachi with salt and freshly ground black pepper inside and out. Take either a cast iron grill fish shaped pan or a large frying pan and place over a medium to high heat on the stove. When hot, add the oil, allow the oil to get very hot, take a deep-fat thermometer, the oil should register 375’F. Carefully add the whole fish. Maintain the temperature of the oil and allow the fish to crisp and brown for about 10 to 12 minutes. Then using a large spatula, carefully turn the fish over. Continue to cook for a further 8 minutes.
For the sauce: Place all the ingredients, except for the cornstarch slurry in a medium size sauce, place over a high heat on the stove and bring to a boil, whisk in the cornstarch slurry and simmer for one minute until the sauce thickens. Remove the sauce from the heat.
Pour the sauce over the fish and continue to cook for a further 2 minutes. Check that the fish is thoroughly cooked, then carefully remove the fish and serve immediately.
In the picture, I’ve accompanied the fish with Bok Choy, Green onions and Lemon.
Corporate Executive Chef
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