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:
- Take a large bowl and add the first 7 ingredients
- Lightly toss together, and cover with plastic. Place in the refrigerator to infuse the flavor for 1 hour
SALAD:
FOREVER OCEANS KANPACHI:
- Season the Kanpachi lightly with salt and pepper
- Place a medium size frying pan on the stove over a medium to high heat, and add the oil.
- 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:
- Remove the salad bowl from the fridge, take off the plastic, and add the remaining ingredients.
- Lightly toss again to coat and serve with the pan fried Kanpachi. Enjoy!