This is the finale for Eating In Bed’s Japanese Food Week!
Kampachi, or Amber Jack is a type of Yellowtail found in the Pacific off Hawaii; they’re sustainable and healthy for you with their lean protein, healthy unsaturated fats, and Omega 3 Fatty Acids. They’re also native to Japan and are referred to by several names: Kanpachi, Kampachi, and Amber Jack. Kampachi is light and flaky like a Tilapia or Perch with a flavor that’s delightfully reminiscent of Salmon. The Citrus Sauce and sprinkling of Dill add great flavors that compliment the fish well.
- 1/2 Lb Kampachi Filet
- 1/3 Cup Orange Juice
- 1 Lemon Juiced
- 1 Tsp Rice Wine Vinegar
- 1/3 Can Sierra Mist
- 1 Tsp Lemon Pepper
- 1 Tsp Salt
- 2 Tsp Dill
- 1 Tbsp Butter
- Hit the fish with Salt and Pepper
- Preheat oven to 375
- In a Small Pan combine the Lemon Juice, Orange Juice, Rice Wine Vinegar, and Sierra Mist over High Heat
- Bring to a Boil for 5-6 Minutes then lower to Medium Heat
- Melt the butter in a pan over Medium-High Heat until it starts to brown
- Put the Kampachi in the butter meat side down
- Cook 3-4 Minutes until starting to brown
- Flip and cook 2-3 Mins Skin Side Down
- Place Filet in Small Baking Dish
- Cover Filet with Sauce
- Cover Baking Dish with Aluminum Foil
- Cook for 10-15 minutes until it flakes by fork
I found the Kampachi at a Japanese Market in LA, if you can’t find it at one of these markets you may have to settle for getting it at a sushi restaurant, but this dish was surprisingly good. I wasn’t particularly in a fish eating mood when I made it, but after it was finished it smelled too good to resist. It flaked apart from the touch of my fork, and melted in mouth with a light flavorful citrus flavor. So if you’re digging this recipe, be sure to check out our Facebook for updates and to interact with other foodies out there!