Lightly Cured Kampachi Recipe
shaved watermelon ice, pickeled watermelon juice, smoked coconut dressing, coconut crumbles
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Ingredients
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Cured Kampachi
Shaved Watermelon Ice
Pickled Watermelon Juice
Smoked Coconut Dressing
Coconut Crumbles
Method
Curing the Kampachi
- 1
Prepare the Cure
In a bowl, mix sea salt, sugar, lemon zest, and lemon juice. Rub this mixture onto the kampachi fillets.
- 2
Cure the Fish
Wrap the seasoned kampachi in plastic wrap and refrigerate for 1-2 hours.
- 3
Slice the Fish
After curing, remove from the fridge and slice the kampachi thinly.
Making the Shaved Watermelon Ice
- 4
Blend Watermelon
Puree the watermelon in a blender and strain to extract juice.
- 5
Freeze the Juice
Pour the watermelon juice into a shallow dish and freeze until solid.
- 6
Shave the Ice
Once frozen, scrape the ice with a fork to create fluffy shaved ice.
- 7
Add Lime
Mix the shaved ice with lime juice and set aside.
Making the Pickled Watermelon Juice
- 8
- 9
Heat Mixture
Heat the mixture over medium heat until the sugar dissolves. Let cool.
Making the Smoked Coconut Dressing
- 10
Mix Ingredients
In a bowl, combine coconut cream, liquid smoke, and lime juice. Whisk until smooth.
Making the Coconut Crumbles
- 11
Plating the Dish
- 12
Assemble the Dish
On a plate, place a layer of shaved watermelon ice, top with sliced kampachi, drizzle with pickled watermelon juice and smoked coconut dressing, and sprinkle with coconut crumbles.