- 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
