Preheat a 10 inch nonstick Sauté pan on medium heat 325 degrees.
Using a sharp Chef’s knife score the skin side of the Kanpachi a few times to prevent curling when cooking, 4-5 2inch slices down the side of the fish should be sufficient.
Using the wondra flour dust the side of kanpachi thoroughly, then pat off excess flour making sure to leave no clumps of flour anywhere on the fish.
Add a Tbsp of cooking oil, then sliding the fish away from you skin side down place it carefully into the saute pan, using a smaller pan or a Hamburger press weight down the fish skin side down into the pan to ensure even cooking and a crispy skinned fish.
Sauté skin side down till the albumin is visible on the sides of the filet approximately 6-8 minutes, using fish spatula gently flip fish over away from you and cook for another 6-8 minutes, insert a bamboo skewer into the side of the fish to check for doneness it should be able to go into the fish with no resistance and come out clean when removed from the fish.
When done, carefully remove fish with spatula and place skin side up on a cooling rack.
Discard of remaining cooking oil and add ½ cup of unsalted butter to pan, slowly stirring until the butter solids start to get brown bits forming then moving quickly add yuzu kosho, minced pohole fern, shoyu, calamansi juice and slowly fold in smoked konbu butter to create your pan sauce take off of heat when all the butter has melted.
To serve, place Kanpachi filet skin side up in the center of a large serving platter big enough to have a few inches of plate around the fish, spoon a generous amount of brown butter sauce over and around fish filet.
Garnish with minced ogo & finger lime pulp and serve with a bowl of steamed white or Jasmine rice and vegetable side dish of your choice…Pau