NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

This mar­i­nated raw fish salad is eaten ev­ery­where in Hawaii and has be­come a favourite here too. Poke (pro­nounced pohkay) means “chopped or cut”. There are many ver­sions but the most pop­u­lar is made with tuna and fea­tures Ja­panese flavours.

500g very fresh tuna, cut into 1cm cubes ¼ cup light soy sauce

2 tea­spoons se­same oil

2 tea­spoons lime juice

3 spring onions, finely sliced

1 shal­lot, finely diced

1 red chilli, seeded and finely sliced 1 small thumb gin­ger, peeled and grated 2 tea­spoons lime juice

Black and white se­same seeds for gar­nish

Place all in­gre­di­ents ex­cept lime juice and se­same seeds in a non-re­ac­tive (ce­ramic) bowl. Toss to coat tuna. Cover and re­frig­er­ate sev­eral hours (do not over­mar­i­nate the fish as the flavours can turn muddy).

Just be­fore serv­ing, add lime juice and sprin­kle se­same seeds over. If de­sired, serve with shred­ded let­tuce, av­o­cado, cherry to­ma­toes, sea­weed salad and Ja­panese gin­ger. Serves 4-6

Ahi Tuna Poke

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