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

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!