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.


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


  • 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



  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



  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.


  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!
Return to Recipes
This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.