Poke is a Hawaiian dish made out of fresh fish cut into small pieces and seasoned with soy sauce, ginger, green onion and sesame.  Traditionally it is made with ahi tuna but I've also tried it with red snapper and swordfish and it is equally delicious. You can serve the seasoned fish over a salad, in lettuce cups or cucumber rounds. I’m partial to cucumber rounds as they add a crunch texture. Because the fish is consumed raw, it should be very fresh and of the highest quality. For me, this is the best dish when I'm looking for something light and fresh and full of flavor.

 

Serves 4

4 tablespoons finely chopped green onions, green and white parts

4 tablespoons soy sauce

1 teaspoon peeled and finely grated fresh ginger

3 teaspoons canola oil

1 teaspoon toasted sesame oil

2 clove garlic, minced

½  teaspoon sambal (or your favorite hot sauce), or to taste

1 pound sushi-grade Ahi tuna*, cut into ½-inch dice

½ English cucumber, peeled and very thinly sliced into rounds

1 tablespoon toasted sesame seeds

 

 

 

Combine the green onions, soy sauce, ginger, oils, garlic and sambal in a medium mixing bowl; stir to mix thoroughly.

Add the diced tuna and toss gently to thoroughly coat each piece. Cover and chill for 1 hour.

Arrange the cucumber slices on a chilled serving platter. Spoon the tuna on top of the cucumber slices. Garnish each with a sprinkling of sesame seeds. Serve immediately.

 

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