I felt bad searing the Kona Kampachi fillets from Kona Blue Water Farms. It was enough that I baked it with butter the first time. I felt blasphemous to be ruining such a good fish with heat. But when seared, Kona Kampachi turns into the Cinderella of fish: an oomph was added to what would have been a very simple flavor. It became richer and meatier, as if the oil plumped it up. The soy-ginger sauce actually took the fish a notch down. A tarty watercress and pear salad with crumbled blue cheese and a glass of dry white wine made our dinner complete. We made it way past midnight.
2 fillets of kampachi
a knob of ginger, peeled, julienned
1 shallot, thinly sliced
a jigger of soy sauce
a splash of sherry
1. Make the soy-ginger sauce. Combine all the ingredients, except the fish and oil, in a small bowl and let sit until ready to serve.
2. Using a skillet, heat some oil and then sear one side of the fish for about 3 minutes. Gingerly turn it using a heat-resistant spatula. Sear the other side for another 3 minutes. Transfer to serving plates and spoon soy-ginger sauce on top of the seared fillets.