Chinese-Style Kampachi Carpaccio

Featured in the Honolulu Star-Advertiser on March 20, 2013.



Chinese Style Kampachi Carpaccio

  • 1 pound local or farm raised kampachi (cut into thin 1/4 inch slices)
  • 1/4 cup fresh green onions, chopped finely
  • 1/4 cup fresh cilantro, chopped finely
  • 1/4 inch of fresh ginger, julienned
  • 2 tablespoons shoyu
  • 1 1/2 tablespoon fresh squeezed lemon juice
  • 1/4 teaspoon chili oil (available in the Asian section at local supermarkets)
  • 3 tablespoons peanut oil (do not have to use all the oil)


  1. On a glass or heat resistant platter, arrange the kampachi slices in a single layer.
  2. Sprinkle chopped green onions, cilantro, and ginger over the fish; place in the refrigerator.
  3. In a small bowl, whisk together the shoyu, lemon and chili oil; set aside.
  4. In a small sauce pan, heat the peanut oil on high for about 2-4 minutes or until smoking.
  5. Remove platter from the refrigerator and drizzle hot oil onto the kampachi making sure to wilt the green onions, cilantro, and ginger.
  6. Fish should still be raw with a slight sear.
  7. Drizzle shoyu sauce on top the kampachi.
  8. 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


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