Sesame-And-Soy Watermelon Poké

  1. Place watermelon in a large resealable plastic bag. Puree rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.
  2. Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6-8 minutes.
  3. Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12-15 minutes.
  4. Chill watermelon and sauce separately at least 1 hour.
  5. To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
  6. Watermelon and sauce can be made 12 hours ahead. Keep chilled.

seedless watermelon, rice vinegar, sesame oil, soy sauce, lime juice, tahini, nectar, vinegar, kosher salt, scallions, cilantro

Taken from www.epicurious.com/recipes/food/views/sesame-and-soy-watermelon-poke (may not work)

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