Out of all the recipes I tried to make use of the kampachi batch that Kona Blue Water Farms generously sent me, this was the simplest, but also the most complicated in taste. The coconut cream was wee thick, but the kaffir leaves and the lime juice squirted in the end made the fish lighter. I remembered a cauliflower pilaf to serve with this and a 10-minute prep made an impressionable dish.
2 fillets of kampachi
1/4 cup of coconut cream
1/4 cup dry white wine
a knob of ginger, peeled, julienned
1 shallot, thinly sliced
1 clove of garlic, minced
a handful of basil leaves, chiffonade
a handful of kaffir lime leaves, chiffonade
juice from half a lime
salt, pepper, oil
1. Using a small pan, heat butter and cook shallots and garlic without browning. Add white wine and deglaze. Add the coconut cream and the rest of the ingredients and simmer for a few minutes. Season with salt and pepper.
2. Sprinkle a little bit of salt and pepper on the fillets. In a separate skillet, heat some oil and sear fillets, about 4 minutes per side. Remove to a serving plate and top with coconut cream sauce. Squirt with some lime juice for some kick.