Kona Kanpachi Sashimi W/pineapple Carpaccio, Soy Balsamic Glaze & Cilantro Oil

Ingredients

•1 lb kanpachi fillet, sliced sashimi style, about 4 oz. per plate
•1 pineapple, skin removed, sliced in half lengthwise, then cut crosswise into quarters
•2 sm Thai chilies, sliced thin
•½ T mint chiffonade (sliced thin)
•1c soy
•1c balsamic vinegar
•½ c mirin
•1 B cilantro, leaves picked
•½ c extra virgin olive oil
•½ T lime juice
•Alae salt for garnish

Description

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