Hamachi Watermelon Crudo Recipe
Watermelon Ponzu, Coconut Sesame Emulsion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hamachi & Garnish
Watermelon Ponzu
Coconut Sesame Emulsion
Method
Hamachi & Garnish
- 1
Prepare fish
Keep the hamachi chilled until ready. Using a very sharp, clean knife, slice the hamachi across the grain into 1/8–1/4 inch (3–6 mm) thin slices. Arrange slices evenly on a chilled serving plate, leaving space between pieces.
- 2
Prepare watermelon pieces
Reserve 1/2 cup of the diced watermelon for small cubes; lightly pat dry on paper towel. Using the remaining diced watermelon, cut into 1/4-inch dice or use a small melon baller to make uniform pearls for scattering over the crudo.
- 3
Finish garnish
Scatter the small watermelon cubes or pearls around and over the hamachi. Add thin jalapeño slices if using. Sprinkle toasted sesame seeds, microgreens, a light pinch of fleur de sel, and crack black pepper over the assembled crudo right before serving.
Watermelon Ponzu
- 4
Make watermelon juice
Place 1 cup diced watermelon in a blender and puree until smooth. Strain through a fine-mesh sieve into a bowl, pressing gently to extract 3/4 cup juice; discard solids or reserve for another use.
- 5
Combine ponzu
In a small bowl whisk together the 3/4 cup watermelon juice, soy sauce, yuzu or lemon zest, yuzu or lemon juice, mirin, rice vinegar, sugar, and bonito flakes (if using). Taste and adjust: it should be bright, slightly sweet, and balanced with salty umami. Chill briefly in the fridge for 10 minutes to let the flavors meld, then strain out bonito flakes if used.
- 6
Finish
Keep the ponzu chilled until plating. You will use approximately 1 to 1 1/2 tablespoons per plate.
Coconut Sesame Emulsion
- 7
Emulsify
In a small bowl or measuring cup, whisk together the coconut milk, toasted sesame paste, neutral oil, rice vinegar, light soy sauce, sesame oil, honey (or agave), and salt until smooth and slightly thickened. If the mixture is too thick, thin with 1/2 teaspoon water at a time until it reaches a pourable but creamy consistency.
- 8
Adjust seasoning
Taste and adjust: add a touch more soy or salt for savoriness, more vinegar for brightness, or more honey to round the flavors. Chill briefly and transfer to a squeeze bottle or small spoon for controlled plating.
- 9
Plate with emulsion
Right before serving, dot or drizzle the coconut sesame emulsion around and lightly over the hamachi and watermelon. Use sparing amounts so the fish remains delicate and not overwhelmed—about 1 teaspoon per plate of emulsion in addition to the ponzu.