Yes, this is raw fish...no, it's not "bait" (classic dad joke...) Have you ever heard of this great thing called Poke? It's pronounced a few ways, POKE-EE or POKE-AY are the 2 most common I've found. Whatever you call it, it's yummy. You think raw fish is only in sushi? Nope! This dish is from Hawaii!
There are only a few necessary ingredients to make poke, but there is a wide range of acceptable additives. Here is my favorite way to make this classic Hawaiian dish. No heat, no cooking, and perfect for a hot summer day when you don't want to turn on the stove to cook the chicken you planned for dinner that morning.
You will need:
- Sushi grade (aka High quality, fresh) Tuna. About 6 oz
- 4-6 tbs Soy Sauce (mine was gluten free of course)
- 1/2 tbs Ginger root (minced)
- 1 Avocado (sliced into chunks)
- 1 tbs Green Sriracha sauce (I got mine from Hatchery, and its my favorite hot sauce of the moment. You can also just use regular Sriracha)
- 2 stalks of green onions (diced)
- 2-3 tsps toasted sesame seed oil
- Sesame seeds (as much as you like)
- 1 shallot (diced)
Start by cubing up your tuna in to 1 inch chunks. Place in a bowl.
Dice up your shallots, ginger, and green onions. Add to bowl with tuna.
Slice your avocado in to chunks, I like mine to be about the same size as the tuna. Set aside.
Pour your soy sauce, green Sriracha, and toasted sesame seed oil over your mixture and gently toss to coat. Give it a taste and add any more of the flavors you need. Or if you don't have enough liquid to adequately coat your tuna.
- Salt-Soy Sauce
- Umami/Savory-Toasted Sesame Seed Oil
Top with your avocado and sesame seeds and serve over rice!