Kanpachi Crudo Recipe
Compressed watermelon, black garlic espuma, tamarind sauce
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.
Fish
Watermelon
Black Garlic Espuma
Tamarind Sauce
Garnish
Method
Preparation
Compress the Watermelon
Cut the watermelon into cubes, sprinkle with salt, and vacuum seal or place in a resealable bag to compress. Let it sit in the fridge for at least 1 hour.
Prepare the Black Garlic Espuma
Blend black garlic cloves with heavy cream until smooth. Add soy lecithin and blend again until well combined. Use an immersion blender to create foam.
Make the Tamarind Sauce
In a small saucepan, combine tamarind paste, water, brown sugar, and soy sauce. Heat over low heat until the sugar dissolves. Allow it to cool.
Assembly
Plate the Dish
Slice the compressed watermelon and arrange it on a plate. Thinly slice the Kanpachi fillets and place them atop the watermelon.
Add the Espuma and Sauce
Spoon the black garlic espuma over the fish and watermelon. Drizzle the tamarind sauce around the plate.
Garnish
Finish with microgreens and edible flowers for a beautiful presentation.