Kanpachi, Jicama, Thai Red Chili, Lime & Mint Salad

Serves: 4

Brighten up your lunch or dinner with this crisp salad that bursts with fresh flavor and a little bit of sweetness, topped with the buttery taste of Kanpachi.

INGREDIENTS:

  • 4 x 6 oz portions of Kanpachi loin or fillet
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons olive oil

SALAD:

  • 1 large ripe mango, peeled, pitted, and cut in thin matchsticks
  • 1 small to medium jicama, peeled and cut into quarter-inch thick rounds then into matchsticks
  • ¼ red onion, peeled and thinly sliced
  • 1 small to medium Thai red chili, deseeded and flesh minced
  • 1 lime, juice of
  • pinch sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon local honey
  • 1 pear, cored and cut into matchsticks
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh cilantro, chopped

DIRECTIONS:

SALAD:

  1. Take a large bowl and add the first 7 ingredients
  2. Lightly toss together, and cover with plastic. Place in the refrigerator to infuse the flavor for 1 hour

SALAD:

FOREVER OCEANS KANPACHI:

  1. Season the Kanpachi lightly with salt and pepper
  2. Place a medium size frying pan on the stove over a medium to high heat, and add the oil.
  3. Carefully place each piece of Kanpachi skin side down into the hot pan. Cook for 2 to 3 minutes, then turn over, allow to cook a further 2 to 3 minutes or until cooked to your liking.

TO SERVE:

  1. Remove the salad bowl from the fridge, take off the plastic, and add the remaining ingredients.
  2. Lightly toss again to coat and serve with the pan fried Kanpachi. Enjoy!
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