Poke recipes: How to make this Hawaiian raw fish salad [poke, 880; salad, 1,900; hawaiian, 4,400]

Photo: Azmi Athni

TUNA POKE

Serves four as a snack

INGREDIENTS

2 tbsp shoyu (Japanese soya sauce)

2 tbsp lime juice

1 tsp sesame oil

2 tsp honey

300g sashimi-grade tuna

2-3 stalks scallions, green parts only

1 small avocado

1 tsp toasted white sesame seeds

1 tsp toasted black sesame seeds

Tortilla chips for serving

DIRECTIONS

1. Mix the shoyu, lime juice, sesame oil and honey thoroughly in a small bowl.

2. Rinse the tuna and pat dry with paper towels. Dice into 1cm cubes and place in a medium mixing bowl.

3. Finely chop the scallions and add to the tuna. Add the shoyu dressing to the tuna and scallions, toss to mix well and refrigerate for 20 minutes.

4. Cut the avocado in half lengthwise, remove the pit and skin. Cut into 1cm cubes. Remove the tuna from the refrigerator, add the avocado and sesame seeds. Mix well, spoon into a bowl and serve immediately with tortilla chips.

 

SALMON POKE

Serves four as a snack

INGREDIENTS

50g Japanese mayonnaise 

11/2 tbsp sambal oelek 

400g sashimi-grade salmon

50g tobiko (flying fish roe)

10g kaiware or daikon sprouts (optional)

Tortilla chips for serving

DIRECTIONS

1. Mix the mayonnaise and sambal oelek in a small bowl.

2. Dice the salmon into 1cm cubes, transfer into a medium mixing bowl. Add the tobiko, kaiware and the mayonnaise dressing. Mix thoroughly and refrigerate for 20 minutes.

3. Remove the salmon from the refrigerator, spoon into a bowl and serve immediately with tortilla chips.

 

This story was originally published in The Straits TImes.