On the Big Island, CanoeHouse is about as iconic as you can get. One of the star attractions of the Mauna Lani, Auberge Resorts Collection, it was originally helmed by the legendary Alan Wong. Now it’s run by Chef Matt Raso and his lovely wife, Yuka, who met working at one of Nobu's first restaurant kitchens. The food at CanoeHouse is a heady fusion of Japanese and Hawaiian, using ingredients sourced from the volcanic soils and clear warm seas close to home. On a recent trip, we were wowed by chef Matt's kampachi fish, subtle and tender inside, with a salty-dashi-crispy skin. Don't be put off by the Japanese ingredients, easily procured online, on Sawtelle, or in many of our more upscale markets. Kampachi is Hawaiian yellowtail, farmed off the Kohala Coast in innovative and sustainable practice, but yellowtail will do just as well.
Kampachi with Ali’i Mushrooms
Ingredients
- 500 ml water
- 2-inch piece of kombu (seaweed)
- 50 grams dried shaved bonito
- 1 bottle yuzu kosho
- 50 ml soy sauce
- 1 tbsp katakuriko (potato starch)
- 1 tbsp water
- 8 oz skin-on fillet of Kampachi (or yellowtail)
- 1/2 lb of Ali’i mushrooms (or Oyster mushrooms)
- olive oil
Directions
Step 1
for the dashi: In a sauce pot add water and kombu and bring to just below simmer—145F—then remove kombu and raise the heat to a simmer, Add the bonito flake and simmer for 2-3 minutes, then remove form the heat and allow to steep for minimum 30 minutes. Strain through fine mesh sieve or cheese cloth.
Step 2
Return the dashi to the stove and bring to a simmer, adding 1 tsp yuzu kosho and soy sauce.
Step 3
Place equal parts of the starch and water in a small bowl and mix into a slurry. Stir into the pot and allow to thicken.
Step 4
for the fish: Season with salt, pepper and a liberal amount of olive oil. Broil on high for 6-8 mins ,skin side up, until crispy.
Step 5
Saute the mushrooms in olive oil as well. Arrange mushrooms and fish, pour Dashi over both, and enjoy.
