Kajiki BLT

Featured in the Honolulu Star-Advertiser on July 22, 2015.
Recipe compliments of Mission Social Hall and Cafe.



Kajiki BLT

  • 1 pound kajiki or any fresh fish
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sambal oelek (fresh ground chili paste found in the Asian section)
  • 1-2 bay leaves
  • Salt and pepper to taste
  • 1 piece shallot, minced
  • 1 Meyer lemon, juiced
  • 3 tablespoons chopped Italian parsley
  • 1/2 cup mayonnaise
  • Tabasco to taste
  • 4 soft brioche or hamburger buns
  • 8 slices bacon, cooked
  • Lettuce, tomatoes, and pickles
  • Mayonnaise and whole grain mustard as condiments (optional)


  1. Clean fish and slice into 1" even slices.
  2. Combine olive oil, sambal oelek, bay leaves and season with salt and pepper.
  3. Spread olive oil mixture on fish.
  4. Wrap tightly in foil.
  5. Place in an oven on the lowest setting.
  6. Cook low and slow until the fish flakes easily (45-60 minutes).
  7. Open foil, let fish cool, remove bay leaves.
  8. In a small bowl, mix shallot, lemon, parsley, 1/2 cup mayonnaise, and tabasco, and liquids from fish; mix well with fish; season to taste, chill well.
  9. Split buns, butter and griddle until heated through, spread mayonnaise and mustard on top and bottom of bread divide kajiki evenly among all four buns.
  10. Garnish with lettuce, tomato, bacon and pickles.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
800 calories, 51 g fat, 10 g saturated fat, 90 mg cholesterol, 1200 mg sodium, 39 g carbohydrate, 3 g fiber, 12 g sugar, 46 g protein


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