Mothers are the best, so what better way to say “I love you mom” than with a beautiful delicious homemade lunch or dinner. Homemade is always more special than eating out, especially when you can cook up a portion of Forever Oceans Kanpachi and beat all those crowded restaurants. 


Pan-fried Kanpachi with Forever Oceans Spring Pea Puree and Heirloom Tomato Salad.

Serves 4



4 x 4 oz to 6 oz Forever Oceans Kanpachi Filets


Freshly ground black pepper

2 tablespoons olive oil


For the pea puree:

2 cups of fresh or frozen peas

Lemon juice




For the Heirloom Tomato Salad

4 large heirloom tomatoes, roughly chopped

1 tablespoon white wine vinegar

3 tablespoons extra virgin olive oil

Salt to taste 

Freshly ground black pepper to taste 


How to make:


For the Kanpachi:

Take a medium size frying pan, place over a medium heat on the stove, add the oil. Season the Kanpachi filets, then carefully place them in the pan, cook for 3 minutes, then carefully turn over and cook for another 3 to 4 minutes or until cooked through. 


For the pea puree:

Bring a medium size saucepan of salted water to the boil, carefully add the peas and cook for 3 minutes. Place the peas into a blender or food processor, add ¼ cup of the water, then blend until smooth, add the lemon juice, taste and season with salt if necessary. 


For the Heirloom Tomato Salad

Place everything into a medium size bowl and stir to coat.


To Serve:

Divide the pea puree between four plates, add a portion of Kanpachi to each plate, and spoon on the tomato salad. Serve.


Original Recipe:

Mark Allison

Corporate Executive Chef

Forever Oceans

For some culinary inspiration and a FREE downloadable recipe book click the link below.

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