How to Create Tasty Hawaiian Style Poké

Recipes excerpted with permission from Poké by Celia Farrar and Guy Jackson, published by Hardie Grant Books, RRP $19.99 hardcover. Buy the book here!


Ahi Tuna Poké Hawaiian Style


Serves 4

Ingredients

  • 240 g (8 1/2 Oz / 1 1/2 cups) white sushi rice

Poke

  • 400 g (14 oz) fresh yellowfin tuna, cut into 1.5 cm (1/2 inch) cubes
  • 2 tbsp sliced Maui or sweet white onion
  • 4 tbsp spring onions (scallions), just the green tops, finely sliced
  • 1/2 tsp toasted white sesame seeds
  • ½ tsp toasted black sesame seeds
  • 1 tsp alaea or Hawaiian sea salt (sea salt or Himalayan salt are good alternatives)

Marinade

  • 4 tsp toasted sesame oil
  • 2 tbsp tamari soy sauce
  • 1 tsp grated fresh ginger
  • 1 tsp black sesame seeds, lightly toasted
  • 1 tsp white sesame seeds, lightly toasted
  • pinch of sugar

Directions

  1. Our homage to a contemporary Hawaiian-style poke, traditionally served with limu kohu (seaweed) and Hawaiian salt. We’ve tried to create a similar version with variations on these classic ingredients. Hopefully the taste will transport you to the islands!
  2. Cook the rice as per the cooking instructions and leave to cool.
  3. In a large mixing bowl combine the tuna, white onion, half of the spring onions, half of the black and white sesame seeds, and the salt.
  4. Mix all the marinade ingredients together in a small bowl, add to the tuna and thoroughly combine. Serve immediately or leave to marinate for up to 1 hour.
  5. Once ready to serve, spoon the cooked rice into 4 bowls and top with the fish and marinade.
  6. Sprinkle the remaining sesame seeds and spring onions loosely over the top of the dish. Try pimping your bowls with Beetroot Pickled Baby Corn, Lotus Root Crisps and a few edible violet flowers.

Salmon Poké with Ponzu Kale


Serves 4

Ingredients

Base

  • 240 g (8 1/2 oz / 1 1/4 cups) short-grain black rice

Poke

  • 300 g (10 1/2 oz) fresh salmon, cut into 1 cm (1/2 inch) cubes
  • 3 tbsp Shoyu Marinade (see below)

Salad

  • 4 generous handfuls of kale, tough stems removed, leaves torn
  • drizzle of light olive oil
  • 2 tbsp roughly chopped fresh coriander (cilantro) leaves
  • 60 g (2 oz / 1 cup) shelled edamame beans, (cooked according to the packet instructions)
  • 2 tsp toasted white sesame seeds

Ponzu Dressing (will make more then needed)

  • 120 ml (4 fl oz / 1/2 cup) tamari soy sauce
  • 60 ml (2 fl oz / 1/4 cup) rice wine vinegar
  • juice of 1 lemon
  • juice of 1/2 orange
  • 1 tsp bottled yuzu juice

Garnish

  • 1 tbsp chopped toasted macadamia nuts
  • spring onions (scallions), finely sliced
  • Nori Furikake (see below)

Directions

  1. We love a citrus marinade for oilier fish such as salmon. This ponzu kale was one of the first recipes we trialed on the markets and it quickly became a favorite.
  2. Cook the rice as per the cooking instructions and leave to cool.
  3. Toss the fish in the Shoyu Marinade to lightly coat. Taste and adjust the seasoning if necessary.
  4. For the salad, massage the kale with a little oil until tender, then toss with the coriander, edamame and sesame seeds.
  5. Mix together the ponzu dressing ingredients and spoon over the salad.
  6. Pile the rice into 4 bowls, then top with the kale and fish. Sprinkle with the toasted nuts, spring onions and furikake.

Shoyu Marinade


Makes enough to marinate 1–1.5 kg (2 lb 3 oz–3 lb 4 oz) poke

Ingredients

  • 125 ml (4 fl oz / 1/2 cup) traditionally brewed soy sauce
  • 2 tbsp water
  • 1 thumb-sized piece of fresh ginger, finely grated
  • 1 tbsp sugar
  • 1 tbsp toasted sesame oil

Directions

  1. This is our go-to marinade for seasoning most kinds of poke. Look for traditionally brewed soy sauce, or shoyu, for a more complex and rounded flavor profile. We also like to use tamari as a gluten-free option.
  2. Whisk together all the ingredients until the sugar has dissolved. Taste and adjust the sweetness if necessary. Store in a sterilised jar in the fridge. This will keep for up to 3 days.

Nori Furikake

Makes about 300 g (10 1/2 oz)

Ingredients

  • 125 g (4 1/2 oz / 3/4 cup) white sesame seeds, toasted
  • 125 g (4 1/2 oz / 3/4 cup) black sesame seeds, toasted
  • 2 tbsp kizami nori (shredded nori)
  • 1 tsp togarashi powder
  • pinch of sea salt
  • pinch of sugar

Directions

  1. This is our take on a classic sesame seed furikake, always on hand to sprinkle over rice, fish, salads or anything that needs a bit of a flavor kick.
  2. Combine all the ingredients and store in an airtight container in a cool, dark place for up to 3 months.

 

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