Poke. Not the thing you used to do on Facebook. The Hawaiian fish salad that can be combined with all sorts of other things to make a sort of deconstructed sushi bowl. This is my rather free interpretation of it. It has honestly become one of my favourite things to eat, easy, filling and nourishing PLUS it can be endlessly varied to suit your tastes and mood. Perfect.
I first tried it in LA but apparently there are some Hawaiian roots to this deliciousness with ‘poke’ actually meaning to slice or cut. I’ve tried it with tuna and salmon and you could use either of those in this recipe. However, for something a bit different I decided to go with ocean trout. You do not need much. It’s rich and flavoursome making a small amount of fish filling.
I’ve included marinated, fresh and pickled vegetables in this recipe but you could make any changes you see fit. If you don’t like seaweed salad – leave it out!Or even just use less and add more as needed. I think the pickled vegetables add some nice acidity to counter the richness of the fish, so I would strongly suggest you keep those in. You could also just do a kale base if you’re not as hungry or not a fan of rice.
Side note, if you like these simple Royal Doulton Olio white bowls (technically a pasta bowl) you can get 10% off through the Temple and Webster website woohoo.
This makes for a great lunch or dinner, I would definitely do the two different preparations of fish (spicy and sesame soy) the first time and then maybe next time you can just stick with your favourite? Or be like me and never bother to make that kind of decision and keep just having both. The ingredient list might look long but it’s sectioned and the steps themselves are super simple.
20g dried wakame seaweed
1 tbs toasted sesame seeds
1 Tbs rice wine vinegar
1 tsp freshly grated ginger
2 tsp tamari
1/4 tsp maple syrup (or sugar)
2 tsp sesame oil
1 Tbs spring onion, finely sliced
1 radish, finely sliced
1/2 carrot, grated, julienned or spiralized
1 Tbs rice wine vinegar
1/2 tsp salt
1 cup kale, roughly chopped
1 tsp olive oil
1 tsp lemon juice
1/2 avocado finely sliced
1/2 cup podded edamame beans
1 spring onion, julienned
1 tsp finely julienned fresh ginger
1/3 cup cucumber, chopped in 1 cm dice
1 cup cooked brown rice
1 Tbs microherbs of choice
200g ocean trout (sashimi grade) cut into a 1 cm dice
1 tsp kewpie
1 tsp sriracha
squeeze of lemon
1 tsp tamari
1 tsp sake
1 tsp toasted sesame seeds
3 drops sesame oil
Place dried seaweed in a bowl and cover in cold water. Let stand for 5 minutes then drain. Squueze out any excess water and reutrn to a dry bowl. Add finely chopped spring onion. Combine rice wine vinegar, tamari, maple syrup, sesame oil, ginger and sesame seeds. POur over spring onion and seaweed and mix well to combine. Set aside.
Place carrot and radish in separate small bowls, season and drizzle vinegar over them. Set aside.
Place in a medium bowl, season, add lemon and olive oil and massage to combine and coat. Set aside.
Combine with fresh julienned ginger, add a squeeze of lemon and set aside.
Divide into two separate bowl, evenly. In one bowl add the kewpie, sriracha and a squeeze of lemon. Mix well and add more sriracha or kewpie for desired heat. In the other bowl add the tamari, sake, sesame seeds and sesame oil. Stir to combine. Set aside.
Divide everything over two bowls. Place warm brown rice in the base of the bowl and put the kale next to it. On top lay the avocado slices a spoonful of cucumber and ginger salad, 2 spoonfuls of seaweed salad 50g of the spicy ocean trout and 50g of the tamari and sesame ocean trout. Place the picked carrot in the centre. Scatter with the pickled radish and the edamame. Top with julienned spring onion and micro herbs.
The Temple and Webster link is an affiliate link.