Kona Kampachi in your kitchen

...with ginger, braised beets and red cabbage

4-7 oz. Kona Kampachi fillets

Ginger oil:
1-4" piece ginger
3 cups olive oil

Braised beets & cabbage:
2 large beets (diced)
1/2 onion (diced)
1/2 red cabbage (diced)
2 cups port wine
1/4 cup honey
1/4 cup balsamic vinegar
Water
1 tarragon sprig (leaves removed)
2 Tbsp. olive oil
1 shallot minced
2 tsp. sea salt
1 tsp. fresh cracked black pepper

Beet emulsion:
1 small beet (peeled and diced)
1 16 oz. can chicken broth
3 Tbsp. butter
1 Tbsp. kosher salt

To make beets add first nine ingredients to medium-sized pot and add enough water to just barely cover ingredients. Cook on medium-high heat until liquid is reduced to syrup-like consistency. Remove from heat and add olive oil, tarragon leaves and minced shallots and stir until combined.

To prepare fish add olive oil and ginger to a medium-sized pot. Bring oil to a 140-degree temperature and turn off heat. Place fish in pot and allow to cook for 15 to 20 minutes or until fish is cooked medium. After fish is removed from oil lightly sprinkle sea salt onto fish.

For the beet emulsion, puree beet with chicken stock in a blender. Add puree to small pot and cook until mixture is 190 degrees. Add butter and salt and mix with immersion blender until froth begins to form.

Serve warmed beet and cabbage mixture alongside fish. Gently skim beet froth from liquid and drizzle around fish.

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