Hawaiian Kanpachi Poke and Crispy Kama

Ingredients

• 3 tablespoons sunflower oil plus 1 quart for frying collars
• 1 tablespoon chopped garlic
• 8 ounces boneless and skinless Hawaiian Kanpachi filet
• 1 teaspoon Kona Kiawe smoked salt
• 3 ounces Maui onion, julienned
• 2 tablespoons chopped green onion
• 3 ounces Hana cherry tomatoes, quartered
• 1 tablespoon ogo, chopped
• 1 teaspoon kukui nut
• 1 tablespoon moringa leaf, chopped
• 1 Hawaiian chili pepper, finely diced
• 4 whole Hawaiian Kanpachi Collars
• Kona Sea Salt
• Fresh Ground Black Pepper
• 2 cups Ulu all-purpose flour