Poke
Appetizers • Hawaiian
Description
Poke is a great opportunity to combine a little bit of everything and create something truly beautiful. The building block principle used in preparing poke allows us to view this dish as we would our favorite risotto. If you have plenty of scraps and leftovers on hand, simply combine them in the right way (which is very easy) and serve them with a handful of rice. There is no canonical recipe, but there is freedom of action, a flight of imagination, and an understanding that this is what classic means. Additionally, poke adapts well to seasonal ingredients, making it perfect for winter evenings or a sunny day in May.
Ingredients
- Pompano fillet 20 oz
- Spanish onions 0 oz
- Scallions 0 oz
- Toasted Sesame 2 spoons
- Soy Sauce 2 spoons
- Sesame Oil 1 tablespoon
- Honey 1 tablespoon
- Ginger 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Cut the tuna into cubes about 1.5 centimeters on each side.
Step 3
Slice the green onions into thin rings.
Step 4
Finely dice the white onion.
Step 5
Peel the ginger and chop it finely.
Step 6
Pour soy sauce, sesame oil, and honey into a large bowl.
Step 7
Add ginger and sesame seeds, and mix well.
Step 8
Add the tuna and onion to the bowl with the sauce and mix well. Season with salt to taste.
Step 9
Cover with plastic wrap and refrigerate for 30 minutes.
Step 10
Poke can be served on a bed of cooked white rice or on its own.
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