Steal This Recipe® Hawaiian Grilled Kampachi | Charleston Grill

Hawaiian kampachi has one of the highest levels of omega-3 fatty acids in comparison to other fish and is environmentally sustainable

This week's recipe was ‘stolen with permission’ from Chef Bob Waggoner of the Charleston Grill in Charleston, South Carolina. The main ingredient in this dish is Hawaiian kampachi, a succulent fish that has one of the highest levels of omega-3 fatty acids in comparison to other fish. Hawaiian kampachi is also environmentally sustainable, hailing from open-ocean fish farms. This recipe came from the ‘Cosmopolitan’ menu at the Charleston Grill, which blends exotic flavors and ingredients from around the globe.

About the chef: Chef Bob Waggoner is a California native, who received his formal training in Los Angeles and later went on to continue training in France. Then, in 1988, in the town of Moneteau in Burgundy, he became the first American chef to own his own restaurant in France, the much acclaimed Le Monte Cristo. After spending over another decade in France, he returned to the States to cook in Florida and Nashville before joining the Charleston Grill.

Charleston Grill
224 King Street
Charleston, South Carolina 29401
843 577 4522

Hawaiian Kampachi is served at Charleston Grill for $30.00.
The recipe makes 4 restaurant servings.

This is a 3-part recipe:
Hawaiian Kampachi
*Jasmine Rice
**Shrimp, Kaffir Lime, and Coconut Sauce

Hawaiian Kampachi Ingredients:
Four 6-oz portions Kampachi
Salt, to taste
Freshly ground white pepper, to taste
Grapeseed oil, to taste

*Jasmine Rice Ingredients:
2 cups Jasmine rice
10 Medjool dates
8 shallots
1 Tbsp butter
Salt, to taste
Freshly ground white pepper, to taste
2 Meyer lemons
3 Tbsp white sugar
1 1/2 Tbsp unsalted butter

**Shrimp, Kaffir Lime, and Coconut Sauce Ingredients:
1 Tbsp butter
2 shallots, peeled and sliced
1 stalk lemongrass, split
2 cloves garlic, split
1 cup white wine
2 cans coconut milk
2 Tbsp fresh basil, chopped
2 Tbsp fresh cilantro, chopped
4 Kaffir lime leaves
1 1/2 tsp green curry paste
Salt, to taste
Pepper, to taste
8 shrimp, peeled, deveined, and cut into large round pieces

Hawaiian Kampachi Steal This Recipe® Step-by-Step Instructions:
Lightly salt and pepper all sides of the Kampachi.
Lightly toss the fish in grapeseed oil.
Grill for ½ minute on each side.
Remove and place fish on a pie tin and pre-heat oven to 375 degrees.
Heat the grilled Kampachi in the oven for 3 minutes only to finish its cooking.

*Jasmine Rice Steal This Recipe® Step-by-Step Instructions:
Blanch the rice lightly in salted water until tender, approximately 5-7 minutes cooking time. (Rice cooking times may vary; cook according to package instructions.)
Once the rice is cooked to your liking, pass through a strainer and let cold water run over it to gently chill; set aside.
Remove the pits from the Medjool dates and cut into strips; set aside.
Peel and slice shallots; sauté in butter over a medium heat with a small amount of salt and fresh ground white pepper.
Cook shallots until completely tender and caramelized, approximately 10-12 minutes; set aside.
Cut the peels from the Meyer lemons into julienned strips.
Blanch and chill strips 3 times; add to a small sauce pan with sugar and cook gently over a minimum heat for 20 minutes until gently candied; set aside.
In a large sauté pan, heat 1 1/2 Tbsp unsalted butter and add the caramelized shallots and dates; cook over medium high heat for one minute.
Add the rice and candied Meyer lemon to the pan; season with salt and fresh ground white pepper.

**Shrimp, Kaffir Lime, and Coconut Sauce Steal This Recipe® Step-by-Step Instructions:
In a stainless steel pot, heat the butter and add shallots, lemongrass, and garlic; cook for 2 minutes, without browning.
Deglaze with the white wine; bring to a boil.
Add coconut milk, basil, cilantro, and Kaffir leaves.
Simmer for 10 minutes; remove from the flame and let steep another 10 minutes.
Pass through a fine strainer and place in a stainless sauce pot.
Reheat the mixture; once at a simmer, add 1 tsp green curry paste and salt and pepper, to taste.
Add shrimp and keep warm.

Chef's Serving Suggestion:
Place the Jasmine Rice on each plate with one piece Kampachi over the mix.
Spoon some **Shrimp, Kaffir Lime, and Coconut Sauce over the Kampachi and *Jasmine Rice.
Garnish with micro Thai basil.
Serve very hot!