Big Island Kampachi, Hand-pounded Poi, Makiki Purslane, and Limu Sauce

Adapted by
October 2012
Yield: 4 servings


Smoked Kampachi
1 pound Kampachi
black pepper
canola oil
1 mature taro root
black pepper
Limu Sauce
½ cup limu seaweed , rinsed well and diced
1 tablespoon shallots, minced
1 tablespoon capers, minced
2 anchovies, diced and made into paste
1 tablespoon tomatoes, diced
1 pinch red chili flakes
¼ cup Italian parsley, minced
¼ cup basil, minced
extra virgin olive oil
black pepper
To Assemble and Serve
1 bunch purslane
lemon juice
extra virgin olive oil
black pepper


For the Smoked Kampachi:
Season the fish with salt and pepper. Briefly cold smoke the filets for no more than 3 minutes, or the fish will be overpowered by smoky flavor. In a pan over medium-high heat, sauté the fish skin-side down in oil, then flip after 2 to 3 minutes. Baste with butter until medium rare, then remove to a cool sizzler platter and keep warm.

For the Pa’i’ai:
Use a vegetable brush to scrub the taro under cold water. In a large pot, cover the taro with cold water and bring to a boil. Simmer until taro is fork tender. Drain and rinse with cold water. Peel and cut the taro root into large dice. On a stone or wooden board, pound the taro until it is a uniform paste, adding only as much water as necessary. Refrigerate until firm.

Portion pa’i’ai into 4-ounce portions. In a pan, sauté pa’i’ai over medium-high heat in butter until crispy, about 2 to 3 minutes per side. Baste with butter and season with salt and pepper. Remove to a paper towel-lined pan.

For the Limu Sauce:
Combine seaweed, shallots, capers, anchovy, tomato, chili, parsley, basil, and olive oil. Season with salt and pepper.

To Assemble and Serve:
Toss purslane with a small squeeze of lemon juice, olive oil, salt, and pepper. Place Pa’i ‘ai in the center of the plate, top with some dressed purslane, then with the Smoked Kampachi, and spoon on some of the Limu Sauce.