2 Forever Oceans™ Kanpachi (Amberjack) filets, cleaned, skin on

1 bunch of scallions, bias sliced for garnish 


For the batter:

1 cup cake flour

2 tsp baking soda

½ tsp salt

¼ tsp black pepper

1 ½ cup water

2 tsp sesame oil   


For the sauce: 

2 Tbsp sesame oil

1 tsp ginger, minced

1 tsp garlic, minced

3 Tbsp soy sauce

2 oz lemon juice 

2 Tbsp rice vinegar

¼ cup mirin

1 Tbsp brown sugar, packed

1 Tbsp gochujang, paste

1 Tbsp Dijon mustard  


How to make:


Prep Forever Oceans™ Kanpachi (Amberjack) and pat dry with towels. Keep chilled until ready to use. Set the fryer to 350°F. 


To make the batter, combine the cake flour, baking soda, salt & pepper in a bowl, then add the wet ingredients to make a wet batter. Dip the whole fish filet into the batter and coat it well.  Shake excess batter before adding it to the fryer.   


Place battered fish into hot oil carefully and let fry for about 2-3 minutes. Watch the color and pull if the color gets too dark. Fish should cook through in the hot oil. If not, place the fried fish into a 350°F oven for about 2-3 minutes to cook fish to an internal temperature of 145°F.  


Pull fish from oil and place on a towel to collect any excess oil.  Let it rest.


For the sauce, add sesame oil to a sauté pan and sauté the ginger and garlic for 2 minutes then add all ingredients and reduce by 1/3 or until mixture starts to thicken.    


Serve over the whole fish and enjoy!  


Chef tips: 

Sauce can be served hot or cold.  


Original Recipe:

Chef Jay Ziobrowski 

Corporate R&D Chef at Morrison Healthcare

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