Poisson Cru with Hawaiian Kanpachi Recipe - ASC North America
Enjoy a smooth and flavorful Poisson Cru with Hawaiian Kanpachi sashimi, coconut milk, and lavender ponzu—served with sea grapes and perilla oil. Perfect for seafood lovers!
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Ingredients
- 2 oz ASC-Certified Hawaiian Kanpachi
- 3 1/2 oz white sweet potato, steamed with skin on (if it’s not too thick! Or else peel them)
- 3 1/2 oz coconut milk
- 1.3 oz grapefruit hibiscus kombucha vinegar (or any light, mild and effervescent vinegar – lighter than apple cider vinegar)
- Optional: .05 oz Maui Lavender Ponzu
- Hawaiian red clay (alaea) sea salt to taste
- Gamtae seaweed strands
- Okinawan sea grapes, 1-2 strands per portion
- Perilla Oil to finish
- Chili Peppah Water to taste
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