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Kona Kampachi Carpaccio with Miso Aioli

Serves 4

The luxurious Halekulani Hotel, with its tranquil gardens and stunning backdrop of Diamond Head, is a Waikiki landmark. This simple recipe showcases the local Big Island Kampachi (skipjack), but snapper or halibut make good substitutes. Use yellow or white saikyo miso for the aioli for a milder flavour.


  • Kampachi Fillet 12 oz, sliced into 8 equal parts
  • Pickled Daikon 2 oz, diced
  • Ogo Seaweed or Sea Asparagus ½ oz
  • Red Radish 1, thinly sliced
  • Chives 4 per fillet
  • Lemon Juice of ½ a lemon
  • Sea Salt and Freshly Ground Black Pepper to taste
  • Miso Paste 2 Tbs
  • Japanese Mayonnaise 4 Tbs

Cook It

  1. Place the kampachi slices between two plastic bags and smash with the bottom of a pan to form a thin sheet.
  2. Mix the miso and Japanese mayonnaise in a small bowl to create the miso aioli.
  3. To serve, smear miso aioli on a plate and place the kampachi on top. Top with ogo, pickled daikon, radish, chives and sprinkle with sea salt and pepper.
  4. Squeeze a few drops of lemon juice over before serving.