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Poke has become popular all over the country. But what exactly is poke? Pronounced Po-Kay, it is a raw fish dish that originated in Hawaii. The word poke means “to section” or “to slice”. It is typically made with soy sauce, seaweed, sesame oil and chili peppers. I had heard a lot about it, but never tried it. I’m a sushi fan, so I’m not sure why I avoided poke – and then I had some! Oh my – I’m hooked!
Here is the recipe for two different versions of the dish – one for a spicy salmon and one with ahi tuna. Both are made with ingredients that can be found at almost any grocery store and both are delicious!
Note: Make sure the fish you buy is high quality – either sushi quality or a good, flash frozen piece that you know will be extremely fresh!
What you need:
Ahi Poke
- 5 oz. Sushi grade Ahi steak
- The white of two green onions
- A sheet of baked seaweed
- 2 Tablespoons soy sauce
- 1 teaspoon toasted sesame seeds
- ½ teaspoon flaked sea salt
- 1 Tablespoon mirin (a sweet, Asian cooking wine)
- 1 teaspoon sesame oil
Spicy Salmon Poke
- 5 oz. Sushi grade salmon steak
- The white of two green onions
- A sheet of baked seaweed
- 1 teaspoon sesame oil
- 1 Tablespoon ponzu sauce
- ½ teaspoon flaked sea salt
- 1 teaspoon toasted sesame seeds
- 1 Tablespoon mirin (a sweet, Asian cooking wine)
- ½ of a large Serrano chili, minced
- 1 Tablespoons soy sauce
How to Do it:
Cut the fish into equal sized bite sized pieces.
Cut the green onion whites into thin strips, length-wise.
Slice the baked seaweed sheet into strips.
Mix everything together (except one of the green onion whites – save that out for garish), cover and refrigerate for at least 4 hours, but not more than 8.
Serve cold with more whites of green onions for garnish.
Makes 1 serving each.
Serve it alone, with sticky rice or on top of a fresh, green salad!
© Copyright 2017 The Lazy Gastronome
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