4x 6 oz Forever Oceans Kanpachi fillets

2 tablespoons of sesame oil

Sea salt

Freshly ground black pepper

2 fresh peaches, stone removed, fresh cut into wedges



1 head napa cabbage, small to medium in size, cut in half then sliced thinly

1 medium carrot, washed and peeled, cut into thin matchsticks

1 medium red bell pepper, seeds removed, flesh cut into thin matchsticks

1 medium red chili pepper, sliced 

2 green onions, thinly sliced



4 tablespoons rice wine vinegar

2 tablespoons sesame oil

2 tablespoon fresh orange juice

1 tablespoon low in sodium soy sauce

1 tablespoon local honey

1 tablespoon freshly chopped cilantro


1 tablespoon rice seasoning (optional) 

1 lime cut into wedges


How to make:

Brush the Kanpachi fillets with the oil, season with salt and pepper. Turn on the grill or place a large griddle pan on the stove over a medium to high heat. When hot, carefully lay the Kanpachi fillets on grill bars or into the griddle pan, add the sliced peaches. Cook for 3 to 5 minutes, then carefully turn the Kanpachi and peaches over, continue to cook for another 3 to 4 minutes or until cooked. 


Add all the salad ingredients into a large bowl and toss to combine. Whisk all the dressing ingredients together then pour over the salad and lightly toss to combine.


To serve:

Place equal amounts of salad on four large plates, place on Kanapchi, then top with grilled peaches, sprinkle over rice seasoning and serve with wedges of lime.

Original Recipe:

Mark Allison

Corporate Executive Chef

Forever Oceans


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