The rich, buttery flavor of the fish really shines in this simple and elegant preparation.
1 large Kona Kampachi, approx. 3.5 lbs whole (or two large fillets)
2 Tbsp fresh ginger, diced fine
1 bunch green onions, thinly sliced
1 bunch cilantro, roughly chopped
8 Tbsp macadamia nut oil
1 Tbsp sesame or chile oil
6 Tbsp ponzu sauce
1) If using a whole fish, fillet Kona Kampachi, remove skin and de-bone lengthwise. If using fillets, slice each fillet in half lengthwise. Each fillet should be in two pieces. Slice thinly and arrange raw fish on four plates.
2) Drizzle with chile oil or sesame oil, depending on preference.
3) Cover plate with plastic wrap and steam in a bamboo steamer for 2 minutes.
Plates may be piled on top of each other. Remove plastic wrap when fish is cooked.
4) Sprinkle green onions, cilantro and ginger over fish.
5) In a pan, heat the macadamia nut oil until just before the smoking point.
Pour 2 Tbsp of hot oil over each plate.
6) Drizzle ponzu sauce around perimeter of the plates. Serve immediately.