Asian Style Steamed Kona Kampachi


2 Kona Kampachi™ fillets (about 6oz. each)
4-6 leaf wrappers (banana, ti leaf or seaweed wrappers)
2 cups cooked jasmine rice
2 tbsp ginger, rough chopped
1 stalk lemongrass (tarragon)
1/4 cup soy sauce
1 tbsp peanut oil
Salt, pepper and furikake to taste


Season fillets with salt and pepper. Lay the wrappers down and divide rice (approximately 1 cup each). Wrappers need to be large enough to completely enclose fish and rice. Place fish over rice and top with smashed lemongrass (tarragon), peanut oil, furikake, ginger and soy sauce. Fold in sides and ends of wrapper so it completely seals the contents. Steam for twelve minutes