Hawaiian Mash Up Recipe
Coulis of Summer Melons and Fresh Wasabi 'Poke' of Hawaiian Kaku, Jalapeno Sorbet and Sake Chef’s Notes: Summer is here, and what better place to draw inspiration from than one of our favorite summer spots, Hawaii. Images of swaying palms and sandy beaches fill our heads as we bask in the amazing cultural and culinary diversity that is home on those cherished tropical islands. We combine our incredible local summer melons with fresh Japanese wasabi to create a cool and tingly coulis surrounding a bight poke of deep water Kaku. Finished with an icy jalapeno sorbet, it’s a tingly start to our July menu.
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.
Coulis of Summer Melons and Fresh Wasabi 'Poke'
Method
Preparation
Prepare the Coulis
In a blender, combine the watermelon and cantaloupe until smooth. Strain through a fine sieve to remove pulp, then stir in the fresh wasabi. Set aside.
Prepare the Poke
Dice the deep water Kaku into bite-sized pieces and marinate in a mixture of sake, lime juice, and a pinch of salt for about 15 minutes.
Make the Jalapeno Sorbet
Blend the jalapeno with 1 cup of water and strain to extract the juice. Combine the juice with sugar and freeze in an ice cream maker according to the manufacturer's instructions.
Plate the Dish
To serve, place a spoonful of the melon coulis on the plate, top with the marinated Kaku, and finish with a scoop of jalapeno sorbet.