On a glass or heat resistant platter, arrange the kampachi slices in a single layer. Sprinkle chopped green onions, cilantro, and ginger over the fish; place in the refrigerator. In a small bowl, whisk together the shoyu, lemon and chili oil; set aside. In a small sauce pan, heat the peanut oil on high for about 2-4 minutes or until smoking. Remove platter from the refrigerator and drizzle hot oil onto the kampachi making sure to wilt the green onions, cilantro, and ginger. Fish should still be raw with a slight sear. Drizzle shoyu sauce on top the kampachi. Serve immediately. Makes 4 servings.
Approximate Nutrient Analysis per serving (with 3 Tbsp oil):
220 calories, 11 g fat, 2 g saturated fat, 45 mg cholesterol,500 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 29 g protein