Kampachi Carpaccio, Combava Vinaigrette
Chef Mohammad Islam of Chateau Marmont – Los Angeles, CA
Adapted by StarChefs.com

Yield: 4 Servings


    Combava Vinaigrette
  • ½ cup rice vinegar
  • 1 Tablespoon sugar
  • ½ jalapeno, seeds removed (approximately 1 ounce)
  • ½ teaspoon finely grated combava (dried kaffir lime rind)
  • Salt

  • 12 ounces kampachi fillets
  • Salt and White Pepper

Combine the vinegar, sugar and jalapeno and bring it to boil. Add combava and salt, to taste. Remove from the heat, discard the jalapeno, and let the mixture sit for at least 30 minutes. Pass through a cone or coffee filter.

To Assemble and Serve:
Slice the kampachi approximately 1 centimeter thick. Place 3 ounces on each plate and season with salt and white pepper. Finish with 1 ½ teaspoons of vinaigrette right before serving.

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   Published: October 2006