Hawaiian Kanpachi Congee

This course helps to showcase the versatility of Kanpachi.   Where the previous dishes showcased the kama and wing, this dish features Kanpachi fillet, pan-fried with the skin on, served atop congee. 

Congee, a rice porridge also known as Jook, is a common Asian peasant dish that is a favorite comfort food amongst many in Hawai‘i.  With roots in China and a common name that originated in India, congee has so many connections to locals - whether eaten when feeling under the weather, or made after Thanksgiving with turkey.