No products in the cart.

- Advertisement -
HomeRecipesMain DishesKampachi Kinilaw by Aris Aurelio of Kō Restaurant

Kampachi Kinilaw by Aris Aurelio of Kō Restaurant

Must Try


Rate This Recipe:

5 from 1 vote

Kampachi Kinilaw by Aris Aurelio of Kō Restaurant

Chef Aristotle “Aris” Aurelio, was named executive chef at Kō after having worked in Kea Lani’s kitchens since 1994. Kō at the Fairmont Kea Lani was recently voted Maui’s 2022 Restaurant of the Year.
Aris Aurelio’s passion for cooking began in his early years as a boy in Cauayan Isabela, Philippines, where he grew up appreciating the comfort foods created by his mother and father. He later graduated with honors from Maui Culinary Academy, where he learned to expertly balance the nuanced flavors of Hawaiian cuisine with the comfort foods of his childhood. Under the mentorship of Chef Tylun Pang, Aris became Chef de Partie at Kō in 2013.
Today, Aris utilizes utilizes his family recipes to inspire elevated menu items like Kampachi Kinilaw, rooted in the foundation of his core cuisine on Cooking Hawaiian Style.
Posted By: As Seen On OC16
Prep Time 0 minutes
Cook Time 0 minutes
0 minutes
Course Main Course
Cuisine American, Hawaiian
Servings 1 Serves
Calories 502 kcal


  • 4 oz. Kampachi 
  • 1 oz. Red bell pepper 
  • 1/2 oz. Sweet onion 
  • 1/2 oz. Red onion 


  • 1/8 oz. Distilled white vinegar 
  • 1/8 oz. Calamansi juice 
  • 1/8 oz. Fish sauce (patis) 
  • 1/8 oz. Ginger juice 
  • 2 oz. Coconut cream 
  • 1/4 oz. Cilantro Micro basil 

Avocado Cream:

  • 1/4 oz.  White vinegar 
  • 1 oz.  Calamansi juice 
  • 1/4 oz.  Tamari soy 
  • 1/4 oz.  Pickled ginger juice 
  • 1/4 ea.  Avocado 
  • 1/4 oz.  Sugar 

For Garnish:

  • 2 oz. Coconut milk
  • 2 oz. Micro basil
  • 2 oz. cilantro


  • Slice Kampachi, Onions, Red Bell Pepper.
  • Make dressing by mixing coconut cream, calamansi juice, ginger juice, patis and vinegar.
  • Soak the kampachi and vegetables in the dressing.
  • Puree avocado cream ingredients.
  • Pour over sliced kampachi mixture.
  • Garnish with micro basil and cilantro.


Calories: 502kcalCarbohydrates: 24gProtein: 31gFat: 34gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 42mgSodium: 792mgPotassium: 1443mgFiber: 5gSugar: 11gVitamin A: 8320IUVitamin B1: 0.2mgVitamin B5: 2mgVitamin C: 79mgCalcium: 212mgIron: 7mg
Keyword kampachi, kinilaw, calamansi juice, lime juice, fish sauce, cilantro, tamari soy, avocado, oc16
Tried this recipe?Let us know how it was!
5 from 1 vote (1 rating without comment)

Latest Recipes

More Recipes Like This