Kona Kampachi in your kitchen

...with stewed carrots, watercress and curry vinaigrette

4 -- 7 oz. Kona Kampachi fillets

Lemon grass and coriander crust:
1 stalk lemongrass minced super fine
3 Tbsp. ground coriander seed
1 Tbsp. sea salt
1 tsp. crushed pink peppercorns or black peppercorns

Stewed carrots:
4 carrots (quartered, then halved)
1/2 cup honey
3 cups chicken stock
1-2" piece fresh ginger (peeled, sliced)
1 Tbsp. butter

Watercress salad:
1 bunch watercress
1 small thinly sliced red onion
6 small red radish, thinly sliced

Curry vinaigrette:
1 cup olive oil
1/3 cup rice wine vinegar
1 shallot (minced)
1 Tbsp. honey
2 sprigs fresh thyme leaf (leaves removed)
1 tsp. salt
2 tsp. madras curry powder

Mix ingredients for crust together and rub liberally onto Kampachi steaks.

For carrots, add all ingredients except butter to a medium-sized pot. Braise carrots until tender. Strain from pot reserving liquid. Add liquid back to pot and reduce until liquid becomes thick. After liquid has been reduced add carrots back to pot along with butter. Heat carrots until warmed through.

To make the curry vinaigrette in a blender add all ingredients and blend for two minutes.

To cook fish, add 2 Tbsp. olive oil to large skillet. Bring pan to medium heat and add seasoned Kona fillets. Cook three minutes, turn fish and cook another two minutes or until fish is medium.

To make the salad in a medium bowl mix watercress, red onion and radish. Toss gently with curry vinaigrette.

Place heated carrots in the middle of a plate, arrange the Kona Kampachi on top of carrots and garnish with watercress salad. Drizzle curry vinaigrette around the plate.

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