Locally Farmed Kampachi with Kabocha Pumpkin Purée

Recipe by Jay Matsukawa, Executive Chef at Royal Hawaiian Golf Club, Oahu, Hawaii, USA, 2015

Serves: 1

Ingredients
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• 4 ounces Hawaiian Kampachi (steak cut)
• 1 Tablespoon Soybean Oil
• Pinch Hawaiian Rock Salt
• Pinch Yukari (shiso flakes)
• 3 Brussels Sprouts (blanched and cut in half)
• 1/4 cup Long Beans (blanched and 1/4-inch dice)
• 1 Tablespoon Maui Onion (1/4-inch dice)
• 1 Tablespoon Red Bell Pepper (1/4-inch dice)
• 1 teaspoon Green Bell Pepper (1/4-inch dice)
• 1 Tablespoon Extra Virgin Olive Oil
• 1/4 cup Kabocha Pumpkin Purée (recipe below)

Kabocha Pumpkin Purée

• 2 quarts Water
• 2 Tablespoons Kosher Salt
• 1 teaspoon Dashi (Japanese fish stock concentrate)
• 2 cups Kabocha Pumpkin (peeled, seeds removed and diced) 

Preparation

Season the Hawaiian Kampachi with the soybean oil, and Hawaiian rock salt on all sides, and just the presentation side with the Yukari flakes. Bring a saucepan to medium-high heat and sear the Yukari side of the fish. Flip and cook to your desired temperature; set aside. Quickly sauté the Brussels sprouts in the same pan and season with salt and pepper, set aside. In a small bowl, toss the long beans, onions, red and green peppers, and extra virgin olive oil; season with salt and pepper.

Kabocha Pumpkin Purée
Combine all of the ingredients in a heavy-bottomed saucepan. Bring to a boil, reduce the heat to a simmer, and cook for about 20 minutes or until pumpkin is tender enough to pierce with a fork/knife. Strain and reserve the liquid from the pumpkin. Put the pumpkin in the blender and pulse until smooth. Use the reserved boiling liquid, if necessary, to make a smooth purée. Season with salt, if required. 

Assembly

Spoon the pumpkin purée in the middle of the plate. Place the long bean mixture on top of the puree and the fish on top of the long bean mixture.  Arrange the caramelized Brussels sprouts on the side of the Kampachi. 

Wine Match

Lemelson Pinot Gris, Willamette Valley, Oregon, 2010

The stunning 3rd hole. Image courtesy Royal Hawaiian Golf Club, 2013