I’ll admit, I was a bit late to the Poké game. I only tried my first bowl a couple of weeks back at the Mojo Market’s Hokey Poké stand, but I was instantly hooked.
Poké is a traditional Hawaiian dish that draws from Japanese and other Asian cuisines. You’ll get some tropical elements combined with things like Nori, Furikake and Edamame. I played around with a few flavour combinations and eventually settled on this as my favourite. You can, however, really play to your heart’s content. You’ll need a base like rice, noodles or greens, and then you combine proteins and flavourings, always trying to balance sweet, sour, salty and umami flavours.
For this recipe I used ingredients that were pretty readily available, so this is a really easy dish you can make at home.
My Coconut, Pineapple & Ginger Poké
Time: About an hour to prep and plate
Sushi rice, cooked to package instructions. You want about 1 cup cooked rice per person.
30ml rice wine vinegar for every 1 cup of cooked rice.
1 small red onion
150g Shimeji mushrooms
Rice wine vinegar
400g fresh trout (or any type of oily fresh fish) – so about 100g per person
1 large handful coconut flakes, toasted
Fresh pineapple, cut into cubes. You want about a small handful per person
Cucumber, cut into cubes
4 Fresh radishes, finely sliced into disks
20g Fresh mint, leaves picked
1 lime zest (use the juice for the sauce)
Bonito flakes – optional
Pickled ginger – about a heaped tablespoon per person
1 cup macadamia nuts (salted or unsalted, both work)
1 large avocado
Roasted Seaweed (I used these ones)
Juice from half a lime
60ml soy sauce
1 tsp wasabi paste
1 tbsp sugar
2 tsp sesame oil
Cook the rice according to the packet instructions. Once cooked, add the rice wine vinegar and stir through. Leave to cool while you carry on with the other elements.
Pickles: Half the onion and finely slice it. Add it to a bowl with about 4 tablespoons rice wine vinegar and season with salt. Toss to cover.
Separate the shimeji mushrooms – you want about a heaped tablespoon per person – and add them to a small bowl with 3 tablespoons rice wine vinegar. Set aside to soak, tossing now and then so that all the mushrooms are covered.
Meanwhile prep your fish, removing the skin if it’s still on by gliding a sharp knife below the skin (this is a helpful how to video). Run your finger along the top of the fillet to check for any small bones. Then cut into cubes and set aside.
Now prep the rest of the elements: Toast the coconut on a medium heat – make sure you keep an eye on it, it won’t take long. Cube the pineapple and the cucumber, finely slice the radishes into disks, pick the mint leaves and zest the lime. Wait till the end to slice the avocado to prevent it from browning (you want to keep the avocado naked – no salt or lemon – for flavour balance).
To make the dressing: Add the lime, soy sauce, wasabi paste, sugar and sesame oil into a small serving bowl and stir well to mix. Set aside.
Now it’s time to build your bowl. Scoop sticky rice into the base of the bowl and press down to flatten. Sprinkle over some garlic flakes and bonito flakes (if using). Now get creative with the other elements.
Place the fish on one side of the dish, then add the macadamia nuts and pineapple. Fill the gaps with cucumber, radishes and mint. Add the coconut flakes, pickled onions and mushrooms, and use scissors to snip the pickled ginger into each bowl – about a heaped tablespoon worth for each person. Sprinkle over the lime zest.
Add the avocado. (This video is helpful) Use a sharp knife to halve the avocado, remove the pip and then cut it while inside the skin, either into cubes or slices – your choice. Then use a spoon to scoop the avo out of the skin and gently place it in the bowl.
Use scissors to cut the roasted seasweed into ribbons and divide over the bowls.
Give your sauce a good stir, then divide it over the bowls with a teaspoon.
I would love to know what you think of this poké recipe. Pop your comments down below or mail me at email@example.com.