POKY FISH RECIPES

Name: Poki
Prep time: 40 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 lb fresh ahi tuna (must be Sashimi Grade #1); 1/4 cup red onion, finely minced; 3 green onions, chopped fine; 1 tablespoon fresh ginger juice; 3 tablespoons light soy sauce; 3 tablespoons rice wine vinegar; 3 tablespoons mirin; 1 tablespoon sesame seeds, gently roasted; 3 tablespoons lemon juice, fresh squeezed; 1 -3 tablespoon roasted sesame oil; vietnamese red chili sauce, to taste

POKI RECIPE - FOOD.COM

Poki Recipe - Food.com image

My preschoolers are sushi fiends, and we literally have to save to take them to a sushi bar. We use this to tide them over between trips. This is an easy and versatile dish that can be used as entree, appetizer, or salad. While this is typically a Hawaiian dish that is readily available on the west coast(where I grew up), it hasn't made it's way to Washington DC. There are probably hundreds of dressing and fish combinations that can be classified as Poki, but this is the one I like.

Total Time 40 minutes

Prep Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh ahi tuna (must be Sashimi Grade #1)
1/4 cup red onion, finely minced
3 green onions, chopped fine
1 tablespoon fresh ginger juice
3 tablespoons light soy sauce
3 tablespoons rice wine vinegar
3 tablespoons mirin
1 tablespoon sesame seeds, gently roasted
3 tablespoons lemon juice, fresh squeezed
1 -3 tablespoon roasted sesame oil
vietnamese red chili sauce, to taste

Steps:

Blend all ingredients EXCEPT the tuna in a non-reactive bowl.
Mix well, taste and season, adding salt as necessary.
Use as much of the sesame oil and the red chili sauce as you like-- or can stand.
Cut tuna into small, uniform bits approximately 1/2 inch square or so.
(I like my morsels on the small side.) Gently toss the tuna in the dressing and let sit in the refrigerator for 30 minutes.
Serve as an appetizer with shrimp chips (the kind that you get at the Asian grocery store and fry yourself) or fried wonton chips.
Serve as an"entree" dish with steamed short grain rice.
Serve as a salad over seaweed or lettuce.
A note on the ingredients-- this is a raw fish dish, so it's very important to get sushi/sashimi grade#1 tuna from a reputable seafood supplier.
Any tuna will work, but I've used Ahi and Big Eye (Yellowtail) most often.
As you prepare the fish, make sure that your utensils are very clean and cool or cold.
The roasted sesame oil should be the Asian kind.
If you can't find the Vietnamese red chili sauce, crushed red pepper or wasabi paste would be great substitutes.
Poki doesn't keep well, so make only as much as you're sure to eat in one sitting.
If you're putting this on a buffett, stick the bowl on a bed of ice or else it'll start looking a bit gray.

Nutrition Facts : Calories 229.9, FatContent 10.1, SaturatedFatContent 2.1, CholesterolContent 43.1, SodiumContent 869.9, CarbohydrateContent 4.5, FiberContent 0.9, SugarContent 1.4, ProteinContent 28.7

BASIC POKE RECIPE - NYT COOKING

Basic Poke Recipe - NYT Cooking image

Poke (pronounced POH-kay), is a Hawaiian raw-fish salad made with marlin and ahi (yellowfin) or aku (skipjack) tuna. I make my own version of poke now, here where I live in Oregon, when the weather is good and hot. I drive over to my local fish market, and pick up some fresh kajiki marlin, which I cut into cubes. I buy my seaweed pickled in a bottle from an Asian food market, and I chop a small bunch with half a white onion, toss the garnish onto the cubed marlin in a stainless-steel bowl, squeeze a teaspoon or two of fresh wasabi onto it and mix in splashes of tamari sauce.

Provided by Garrett Hongo

Total Time 5 minutes

Yield serves 4

Number Of Ingredients 7

Ingredients

1 1/4 pounds best-quality tuna or marlin, cut into large dice
1/4 cup minced white onion
1/4 cup minced scallions
3 tablespoons reddish-brown seaweed, like limu kohu or ogo (see note)
1 tablespoon ground kukui nuts (also known as candlenuts; see note)
2 teaspoons sesame oil
1/2 teaspoon coarse sea salt

Steps:

In a large bowl, combine the fish, onion, scallions, seaweed and ground kukui nuts and toss gently with a wooden spoon to mix.
Drizzle with sesame oil and sprinkle with salt. Toss again and serve.

Nutrition Facts : @context http//schema.org, Calories 194, UnsaturatedFatContent 3 grams, CarbohydrateContent 2 grams, FatContent 4 grams, FiberContent 1 gram, ProteinContent 35 grams, SaturatedFatContent 1 gram, SodiumContent 302 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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