What’s better than melon on a hot summer day? Well if you add some Forever Oceans Kanpachi that has been lightly pan fried, you take that beautiful melon to the next level. Try this easy to prepare aromatic and zesty Thai scented recipe for dinner tonight! It’s light, but intensely flavorful and perfect served with a chilled bottle of rosé.


Remember the primary flavors of rosé are red fruits, flowers, citrus and melon with a pleasant crunch of green flavor on the finish, similar to celery or rhubarb. It’s perfect to serve with Kanpachi.


Forever Oceans Kanpachi & Summer Melon

Serves 4


For the Melon:

1 clove garlic, peeled and minced

1 tablespoon local honey

1 tablespoon nam pla (fish sauce)

Juice of 1 lemon

Juice of 1 lime

1 small Thai chili, discard seeds and finely mince flesh

2 cups cantaloupe melon – balled

2 cups Watermelon – balled

2 cups honeydew melon – balled

1 tablespoon microgreens of baby mint leaves


For the Kanpachi

4x 5oz Kanpachi loins

Sea salt

Freshly ground black pepper

2 tablespoons olive oil


How to make:

For the melon:

Take a large bowl, whisk together the garlic, honey, nam pla, lemon, lime juice and chili. Add the melon balls and coat with dressing, allow the flavors to infuse for at least one hour.


For the Kanpachi:

Pat dry each portion of Kanpachi, season lightly with salt and pepper. Take a large saute pan or frying pan and place over a medium high heat. Add the oil, when hot carefully add the Kanpachi, cook for 2 to 3 minutes skin side down until the skin is crisp. Turn over and cook for a further 2 minutes or until cooked through. Remove from the pan and place on kitchen paper, keep warm.


To serve:

Place equal amounts of melon and dressing into service bowls, top with the warm Kanpachi, sprinkle with microgreens and serve.


Original Recipe:

Mark William Allison

Corporate Executive Chef

Forever Oceans 

For some culinary inspiration and a FREE downloadable recipe book click the link below.

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