This is a classic recipe for Hawaiian poke. Simple, clean flavours that let the fish shine.
- Makes : 1-2 |
- Difficulty: very easy
- Prep Time : 10 mins |
- Cook Time : 0 mins
3 teaspoons (about 2 g) dried seaweed (preferably wakame but nori will do), finely sliced
4 tsp (20 ml) soy sauce, more or less to taste
2 tsp (10 ml) toasted sesame oil, more or less to taste
1 tsp (5 ml) honey, more or less to taste
chilli flakes, to taste (optional)
350 g raw sashimi-grade tuna, cut into 1 ½ cm cubes
85 g sweet onions, cut into ½ cm dice
1 spring onion, thinly sliced on the diagonal
1 tsp (5 ml) white or black sesame seeds, or a mix
Optional extras to serve
steamed white rice
1 avocado, diced
½ a small cucumber, seeds removed and diced
Place the seaweed into a small bowl and cover with freshly boiled water. Leave to soften for about 3 or 4 minutes then drain and blot the seaweed gently on paper towel to remove excess water.
Mix together the soy sauce, sesame oil and honey. Add the chilli flakes if using and check the taste. Adjust as necessary.
When ready to serve, combine the seaweed, sauce and tuna in a bowl. Then add the onions, spring onions and sesame seeds. Season with a touch of salt.
Serve as is for a traditional poke, or with suggested sides for a more modern take.
Read more about the history of poke HERE.