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Recipes Nugget Markets Signature Recipes

Soy-Glazed Kanpachi

Prep time
15 minutes PT15M
Cook time
20 minutes PT20M
Yield
2 servings
Difficulty
2 out of 5 on the difficulty scale
Soy Glazed Kanpachi Nugget Markets signature recipes

Sustainably ocean-raised kanpachi is a versatile seafood option perfect for many preparations, including this simply delicious meal served with baby bok choy and rice.

Ingredients

  • 1 kanpachi fillet
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil
  • 2 heads baby bok choy, split lengthwise
  • 2 cups steamed rice, hot
  • 2 tablespoons chopped scallions, for garnish

Preparation

Split kanpachi fillets in half lengthwise at the seam, then portion the top loin and belly into 2 pieces each. 

In a work bowl, mix the soy sauce, brown sugar, ginger and garlic. 

Heat a sauté pan on medium-high heat. Season kanpachi with salt and pepper. Add vegetable oil to pan and add kanpachi skin-side up. Sear for about 2–3 minutes, until well browned. Flip fillet over and cook skin-side down for about 30 seconds, until just cooked through. Reserve warm.

Drain any excess oil from the pan, then add the bok choy cut-side down. Sear until caramelized, then add the soy mixture. Bring to a boil and cook until it reduces to a light syrup.

Serve kanpachi with steamed rice, glazed bok choy and soy glaze. Garnish with scallions.