I’ve served this dish at many dinner parties and it’s always a crowd pleaser. The marinate that you turn into a sauce is amazing but combined with Forever Oceans Kanpachi, you have a match made in heaven. Most of the ingredients for these Kanapchi skewers are pretty straightforward. If you’re not familiar with Thai red curry paste, it’s a blend of lemongrass, Thai ginger, red chilis and fragrant spices. You can find it in pretty much any food store in the Asian section or at an Asian supermarket. Simple, easy and sustainably delicious. 


Forever Oceans Kanpachi Curry Skewers

Serves 4



1 ½ lb Forever Oceans Kanpachi filet, cut into strips

1x 15 oz can of coconut milk

2 tablespoons local honey

4 tablespoons Thai red curry paste

2 tablespoons sriracha

2 tablespoons fresh lime juice

1 teaspoon salt

1 teaspoon freshly ground black pepper


To serve:

Boiled rice and pickled cucumbers


How to make:

Take a large mixing bowl and add all the ingredients for the marinate (except the Kanapchi) whisk together until smooth. Add the strips of Kanapchi, cover with plastic or a lid and allow to marinate for 1 hour in the refrigerator, then remove from the fridge and stand for 3 minutes to get to room temperature. If using wooden skewers, soak in water for 30 minutes prior to grilling. Preheat the grill to medium high. Thread the Kanapchi strips onto the skewers. Grill the Kanpachi until cooked through, about 2 to 3 minutes per side. 


With the leftover marinate, take a medium size saucepan, pour the marinade into the pan. Bring to a boil over a medium heat on the stove, simmer for 10 minutes, then remove from the heat. Serve the Kanpachi skewers on a bed of warm rice, with pickled cucumbers, pour around the sauce and enjoy!


Original Recipe:

Mark Allison

Corporate Executive Chef

Forever Oceans

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