A no-recipe recipe for poke to play around with
A taste of sunny Hawaii to brighten a dreary day
Hello! Hello! and Aloha, too.
I’m still dreaming of my time in Hawaii — it’s a tonic during these gray New England days; and still eating poke — also a pick-me-up.
The word poke (pronounced “poke-ay”) means diced, sliced or cut up, and the dish, which has traveled around the world, usually stars cubed fish, most often (sushi-grade) tuna or salmon, although, like its cousins ceviche and tartare, it can be just about any kind of pristinely fresh fish. It almost always has soy sauce and sesame oil, and it can have chiles or sriracha, ginger and sesame seeds, oyster sauce and citrus. There must be an authentic recipe somewhere, but I get the sense that many recipes are more “season to taste” than they are precise — my favorite kind of recipe.
In fact, when I included a recipe for poke in my book, EVERYDAY DORIE, I called it “Poke To Play Around With.” And while I listed lots of ideas for add-ins and go-alongs, I didn’t talk about an ingenious idea: searing/stir-frying/sautéing poke. If you love the flavors of poke and love its versatility, but don’t love raw fish (or don’t have a place to get fresh-enough-to-eat-raw fish), marinating the cubes and then cooking them might be the perfect technique for you. I’m filing this bit of intel under “Better late than never”.
Scroll down for the recipe and please read the tips before you get going on the dish. As always, if you make the recipe, I hope you’ll show me and the world what you’ve done. Just tag me so I can jump in – I’m @doriegreenspan on Instagram and Facebook.
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POKE TO PLAY AROUND WITH
GOOD TO KNOW BEFORE YOU START
Working ahead: You can make the marinade up to 3 days ahead and keep it covered in the refrigerator. You can also marinate the tuna or salmon for as long as 3 hours.
Other fish: While tuna and salmon are popular choices, other seafood — think scallops, shrimp — or other firm fish are good for the dish. It goes without saying that freshness is the most important criterion here. If you’re lucky enough to have a fishmonger you can chat with, ask him or her what’s the best choice for you on poke-day.
If not fish: If you don’t want to make your poke with fish/seafood, think about tofu (before marinating it, press it to release water and give it a quick sear) or a chunky vegetable like cooked beets.
If not raw: After you’ve marinated the fish, pat it dry, then sear it, grill it, stir-fry it or sauté it. Depending on how you’d like to serve the seared fish, you might want to make a little extra marinade, set the extra aside and then drizzle the finished dish with it.
A marinade with possibilities: The sweet-salty-hot marinade makes a great dressing for coleslaw, kale and apple salad, beets and cauliflower, raw or lightly steamed.
The add-ins: Up for grabs, of course. I’ve given you some ideas, but I’m guessing that you’ll have lots more. PLAY! It’s what this dish is all about.
Makes 4 servings
INGREDIENTS
For the marinade
2 tablespoons soy sauce
2 teaspoons olive oil
1 teaspoon toasted sesame oil
1 teaspoon minced peeled fresh ginger
3/4 to 1 1/2 teaspoons Sriracha (to taste)
1/2 teaspoon oyster sauce (optional, but very flavorful)
1/2 teaspoon unseasoned rice vinegar
1 pound (454 grams) very cold thick-cut sushi-grade tuna or salmon
Optional add-ins to pick and choose from
Sesame seeds, white and/or black
Furikake
Sliced jalapeños or serrano chiles
Diced bell pepper
Sliced scallions
Chopped onions (rinsed in cold water and patted dry)
Slivered garlic
Halved cherry tomatoes
Cubed mango
Cashews, macadamias or peanuts
Broken nori (briefly pan-toasted, or not)
Optional go-alongs to pick and choose from
Warm rice
Strong salad greens, like mizuna, kale or arugula
Coleslaw
Roasted beet cubes
Cold watermelon cubes
DIRECTIONS
To make the marinade: Put all the ingredients in a jar, cover and shake well to blend. (The marinade can be made ahead and refrigerated for up to 3 days.)
To marinate the fish: Cut the tuna or salmon into bite-sized cubes and toss them into a bowl. Pour the marinade over, stir to coat the fish, cover and refrigerate for at least 30 minutes, or for up to 3 hours, stirring occasionally.
If you’re using the sesame seeds or any of the add- ins, stir them into the poke just before serving. If you’re using one of the go-alongs, place on a plate and top with the poke, or mix everything together.
Storing: You can marinate the tuna or salmon for longer than 3 hours, but its texture will soften. Once the poke is on the table, it’s best to polish it off, since it won’t really keep after that.
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This is exactly what I needed right now!
Definitely going to try this with tofu. Appreciate the January salad inspiration!