Hawaiian-Inspired · Appetizers & Sides
Pupu Platter with Coconut Shrimp and Guaca-Poke
Serves 6 to 8 · Prep: 50 minutes · Cook: 1 hour 10 minutes · Total: 2 hours
The coconut shrimp would be enough to get me cooking, but I wanted the whole platter. Sticky glazed ribs, sea bass skewers, creamy guaca-poke, and cold cucumber salad to pick at between bites. I especially like the cucumber here. After a sweet, crunchy shrimp or a bite of ribs, something cool and crisp tastes awfully good.
You can finish the ribs and cucumber salad ahead. Leave frying the shrimp until everything else is close to ready.
Ingredients
Glazed ribs
- 1½ pounds baby back ribs, cut into individual ribs
- ½ teaspoon kosher salt
- ¼ cup soy sauce
- 3 tablespoons packed brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang
- 2 garlic cloves, finely grated
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
Guaca-poke
- 8 ounces sashimi-grade yellowfin tuna, cut into ½-inch cubes
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 scallion, thinly sliced
- ¼ teaspoon red pepper flakes
- 3 ripe avocados
- ¼ small red onion, finely chopped
- 1 serrano chile, seeded and finely chopped
- ¼ cup chopped cilantro
- 2 tablespoons fresh lime juice
- ¾ teaspoon kosher salt
Sea bass skewers
- 12 ounces Chilean sea bass or other firm white fish, cut into 1½-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon neutral oil
- 4 small wooden skewers, soaked in water for 20 minutes
Coconut shrimp
- 12 large shrimp, peeled and deveined with tails left on
- ½ cup all-purpose flour
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- Neutral oil, for frying
Cucumber salad and serving
- 2 Persian cucumbers, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon sugar
- Pinch of red pepper flakes
- 6 cups sturdy tortilla chips
- ½ cup Thai sweet chili sauce
Instructions
- 1
Start the ribs
Heat the oven to 325°F / 165°C. Season the ribs with salt and arrange them in a small baking dish. Add ¼ cup water, cover tightly with foil, and bake for 50 minutes.
- 2
Make the rib glaze
Simmer the soy sauce, brown sugar, rice vinegar, gochujang, garlic, ginger, and sesame oil in a small saucepan for 3 to 4 minutes. Uncover the ribs, pour over half the glaze, and bake for 15 to 20 minutes more. Turn and brush them once or twice, until the ribs are tender and lacquered. Finish with scallions.
- 3
Prepare the guaca-poke
Keep the tuna refrigerated while you make the guacamole. Mash the avocados with the red onion, serrano, cilantro, lime juice, and salt. In a separate chilled bowl, toss the tuna with soy sauce, sesame oil, scallion, and red pepper flakes. Spoon the guacamole into a shallow bowl and add the poke on top just before serving.
- 4
Marinate the fish skewers
Whisk the soy sauce, lime juice, honey, and neutral oil. Add the sea bass and toss gently. Let it sit for 15 minutes, then thread the pieces onto the soaked skewers.
- 5
Mix the cucumber salad
Toss the cucumbers with the rice vinegar, sesame oil, sugar, and red pepper flakes. Refrigerate until the platter is ready.
- 6
Bread the coconut shrimp
Pat the shrimp dry. Mix the flour with the five-spice powder and salt in one shallow bowl. Beat the eggs in a second bowl. Combine the coconut and panko in a third. Coat each shrimp in flour, egg, then the coconut mixture, pressing gently so the coating sticks.
- 7
Cook the sea bass skewers
Heat a grill pan or skillet over medium-high heat. Cook the skewers for 2 to 3 minutes per side, until browned and the fish flakes at the edges. Transfer them to a plate while you fry the shrimp.
- 8
Fry the coconut shrimp
Heat 1½ inches of neutral oil to 350°F / 175°C. Fry the shrimp in batches for 2 to 3 minutes, turning once, until golden. Drain on a rack and season lightly with salt.
- 9
Build the platter
Set the guaca-poke near the center of a large platter. Arrange the ribs, sea bass skewers, coconut shrimp, cucumber salad, tortilla chips, and sweet chili sauce around it. Serve immediately while the shrimp are crisp and the poke is cold.
Make-Ahead Order
The rib glaze can be made up to three days ahead, and the ribs can be baked through the covered stage earlier the same day.
Mix the cucumber salad up to four hours ahead. Make the guacamole no more than two hours ahead and press plastic wrap directly against its surface.
Cut the tuna and fish ahead, but keep them covered and refrigerated. Marinate each shortly before cooking or serving.
Recipe Notes
Use a wide platter rather than piling everything high. The crisp components soften quickly when they sit against the ribs or guacamole.
If you cannot find Chilean sea bass, use another firm, thick white fish such as black cod or halibut.
Frequently Asked Questions
What is on this pupu platter?
This version includes coconut shrimp, glazed pork ribs, grilled sea bass skewers, ahi guaca-poke, tortilla chips, cucumber salad, and sweet chili sauce.
Can I make guaca-poke without raw tuna?
Yes. Top the guacamole with chilled cooked shrimp, seared tuna, or diced cucumber and mango. If using raw tuna, buy fish specifically intended for raw preparation from a source you trust and keep it cold until serving.
Can I bake the coconut shrimp?
Arrange the breaded shrimp on an oiled rack set over a sheet pan, spray them lightly with oil, and bake at 425°F / 220°C for 10 to 12 minutes. Turn them once so both sides brown.
More recipes to try
Save this recipe, and any recipe from anywhere, in Shio.
Get Shio