For a tropical twist on Kanpachi, try making pan-seared Kanpachi with mango salsa. To make this dish, you will need Kanpachi fillets, olive oil, salt, pepper, mango, red bell pepper, red onion, jalapeno, lime juice, and cilantro. Start by seasoning the Kanpachi fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat and add the fish. Cook for about 3-4 minutes on each side, or until the fish is golden brown and cooked through. While the fish is cooking, prepare the mango salsa. Dice the mango, red bell pepper, and red onion. Finely chop the jalapeno and cilantro. In a bowl, combine the diced mango, red bell pepper, red onion, jalapeno, lime juice, and cilantro. Season with salt and pepper, then mix well. Once the Kanpachi is cooked, serve it with a generous spoonful of mango salsa on top. The combination of the crispy fish and the sweet and tangy salsa is simply irresistible.
