KCC chef-instructor prepares kampachi

Grant Sato, chef-instructor at Kapiolani Community College and host of "What’s Cooking Hawaii" (7 p.m. Wednesdays, KFVE), cooks up some of his favorite recipes tonight.

The episode also highlights the school’s Ho‘o­kipa fundraiser March 8 at the Royal Hawaiian Hotel. For information, visit culinary.kcc.hawaii.edu/index.php/events.

CITRUS KAMPACHI TARTARE

1/2 pound kampachi, small diced
1 tablespoon tsuyu (Japanese dipping sauce, available in bottles in supermarkets’ Asian food sections)
1 tablespoon chopped sea asparagus (available at farmers markets and supermarkets)
1 teaspoon lemon juice
1 teaspoon lemon zest
1 tablespoon red tobiko (fish roe, available in supermarkets’ fish or frozen sections)

Place kampachi in bowl and add tsuyu; mix well.

Add remaining ingredients and mix again.

Serve chilled in a hollowed-out tangerine or other citrus fruit. Serves 4.

Nutritional information unavailable.