Recipe Collection

Watermelon “Poke”

Print Friendly, PDF & Email

Poke (rhymes with “okay”) is a traditional Hawaiian dish using diced raw fish marinated in soy sauce and sesame oil, often served over rice. It may seem odd, but roasted watermelon is a tasty plant-based alternative to fish!

Ingredients

  • 1 mini watermelon
  • 1 teaspoon salt
  • 2 Tablespoons oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup vinegar
  • 1 Tablespoon nori flakes (optional)

Instructions:

  1. Use a sharp knife to cut off the ends of the watermelon. You can then stand it up on either end for easier cutting. Cut the whole watermelon in half if you’d like.
  2. Carefully cut the rind off of the watermelon and discard rind pieces.
  3. Chop the watermelon into 1-inch cubes.
  4. Place the cubes on a large plate, making sure they aren’t on top of one another.
  5. Add 1 teaspoon of salt to the cubes and let them rest for 5 minutes. This will help remove excess water from the watermelon.
  6. While the watermelon cubes are sitting, make the marinade.
  7. Put the soy sauce, vinegar, oil, lime juice, and nori (if using) in a bowl. Mix them carefully.
  8. Pat watermelon cubes dry with a paper towel.
  9. Place the cubes and marinade in a sealable container or plastic sealable bag.
  10. Seal the container and gently shake to coat the cubes in the marinade.
  11. Refrigerate for at least 2 hours, up to overnight.
  12. Preheat oven to 350º Fahrenheit.
  13. After the cubes have marinated, pour the entire container (including the excess marinade) onto a foil-lined baking sheet.
  14. Spread the cubes out, making sure none are overlapping.
  15. Roast in the oven for 50-60 minutes. Use a spatula to toss the cubes halfway through roasting. Be aware that the cubes may shrink while cooking.
  16. After removing from the oven, put the cubes on a plate. Place the plate in the fridge and chill for 20 minutes.
  17. Serve on rice, in salads, in sushi, or more! Garnish with green onions.

Source: legallyhealthyblonde.com

Recent Recipes