We are all ruled in someway or another by the big burning circle in the sky; we crave it after days go by with out it and we curse it away when it’s too hot. Sweltering days call for cool delicious foods high in water content – as beer and bubbles only keep us mildly hydrated no matter what we tell ourselves.
Enter watermelon poke.
If you eat at anyone of our amazing local sushi joints you will probably recognize the “poke” part as a dish commonly made with ahi tuna marinated in a sesame-soy dressing. (Personally, it’s one of my go to’s and I can easily crush an entire bowl to myself.) So when on a blistering hot day one of my favourite blog sites posted a recipe replicating this traditional Hawaiian dish using watermelon I was beyond excited. I immediately biked to the grocery store, bought a watermelon, got extremely sweaty in the process and then ate the crap out of the final product… and so has everyone else I’ve fed it too.
Here’s my take on 101 Cookbooks recipe: the link will take you to the actual recipe if you don’t like free balling like me. I also prefer to make it a day or few hours before consumption to allow the watermelon to marinade and soak up all the sauce.
Step Uno: Deal with your watermelon.
- Slice a bunch into small cubes ½“ – 1” cubes, I like a good variety of sizes. Use a small to medium sized melon depending on how many folks you’re feeding.
Step Two: Make your sauce.
- Combine the zest & juice of one lemon (or lime whatever is on hand), some ponzu, rice wine vinegar and sriracha (to taste) then whisk in some sesame oil and avocado oil.
Step 3: Combine everything together and let sit in the refrigerator until you’re ready to eat!
Step Quatro: Dress it up!
- Serve topped with green onions, sesame seeds and long ribbons of cucumber or daikon radish.
Don’t forget to save some slices of watermelon for the kids and the hound!