Hawaiian Taro Crusted Kampachi

Sponsored by Hawaii Dental Service

HONOLULU (HI Now) - Chef Jason Peel from Nami Kaze and HDS Chief Customer Officer Elaine Fujiwara make a smile-healthy dish that is delicious and nutritious.

Hawaiian Taro Crusted Kampachi Recipe by Chef Jason Peel, Nami Kaze


  • 2 each 4 oz Kampachi
  • 2 oz Cooked Taro, Grated
  • Salt
  • Pepper
  • Oil
  • 2 oz Mrs Cheng’s Tofu
  • Cilantro
  1. Heat oil in a small pan to medium heat.
  2. Season fish and crust top with grated taro, press gently to help stick.
  3. Gently place fish in pan, away from you, taro side down.
  4. Cook fish until almost cooked, adjusting heat to keep from burning if necessary.
  5. Get taro as crispy as possible and flip with fish spatula to finish cooking.
  6. Cook to desired temperature.
  7. Remove fish to a wire rack or paper towel and allow to drain off excess oil.
  8. Place on top of smoked lomi tomato, top with cilantro.
  9. Serve with tofu OR steamed rice and chili pepper water.

Smoked Ho Farm Lomi Tomato

  • 224 g or 8 oz  (1 package) Ho Farm grape tomato
  • 28 g or 1 oz canola oil
  • 1-2 pinch yukari
  • 1 Pinch black pepper
  • 1-2 pinch Hawaiian salt
  • 4 g or 1 tsp. ume paste
  • 1 pinch finely minced ginger
  • Minced Thai chili (as desired)
  • 9 g or 2 tsp. garlic oil
  • 1 pinch scallion, fine rounds
  • 1 pinch finely minced shiso
  • ½ tsp soy (optional)
  1. Using a torch, with tomatoes on a pan, torch the skins of the tomatoes until separated from the skin and slightly dark.
  2. Season with garlic oil, yukari, black pepper and Hawaiian salt.
  3. Smoke for 30 minutes at 225 then cool OR allow to marinate for 30 minutes at room temperature.
  4. Add ginger, shiso, Thai chili, scallion and shiso to tomatoes with the liquid in the pan.
  5. Check seasoning and adjust to taste.

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