The addition of coconut milk in the marinade gives the Kampachi a slight sweetness and the lemongrass adds a delightful freshness.
1 whole Kampachi Fillet (can be portioned, if you prefer)
1 clove garlic (crushed)
1 tablespoon lemongrass (ground)
1 large scallion (minced)
1 tablespoon ginger (ground)
1 cup coconut milk
1 chili pepper, optional (sliced into rounds)
1/2 cup fish sauce, divided into 1/4 cups
3 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon carrot (shredded or julienned)
Make the marinade by combining garlic, lemongrass, the scallion, ginger, coconut milk, chili pepper and 1/4 cup fish sauce in a gallon size ziploc bag.
Add the Kampachi to the marinade and coat.
Seal the bag and place in the refrigerator for at least 30 minutes.
While the Kampachi is marinating, make the sauce by combining 1/4 cup fish sauce, lime juice, rice vinegar and sugar to a mason jar. Add the carrots, then seal the jar with the lid and shake to mix the ingredients well.
After the Kampachi has marinated for at least 30 minutes, heat a large skillet and coat with cooking spray.
Remove the Kampachi from the marinade and add flesh side down to the pan, sautéing the fillet until it is golden brown, typically 6-8 minutes.
Flip the Kampachi and cook skin side down for another 2-3 minutes.
To serve, place the fillet on a platter and coat with the sauce.
Serve with baby greens, thinly sliced Japanese cucumber or bean sprouts.