Hawaiian poke at home
The first time I saw the poke fish counter at a supermarket in Hawaii, I flipped. At more than 6 feet long, the counter held a dozen pans of uncooked tuna and salmon marinated in a dozen different ways.
I purchased the market’s versions of raw tuna with soy and wasabi, tuna with teriyaki, salmon with red chile and avocado, salmon busy with sesame and more. Heavenly.
Poke, the Hawaiian word for to slice or to cut, is one of the state’s signature dishes. A mix of a traditional Hawaiian technique with Japanese ingredients, at its most basic, poke is a combination of super-fresh, luxuriously rich raw fish with a tipple of sesame oil and soy sauce. A match made in heaven.
Happily, top-quality raw fish, suitable for poke, can be found on the mainland in many Asian markets and in the freezer aisle of specialty markets. The most common fish for poke is sushigrade ahi tuna or yellowfin tuna; salmon also is delicious here. Talk to the folks in the seafood department at your local store for guidance. If there is an in-house sushi counter, they can
direct you as to which fish to purchase for raw consumption. Use your nose: The fish should smell fresh, not fishy. The color should be rich, not gray. Minimal white striations (connective tissue) ensures the tenderest bite.
Use a super-sharp knife to cut the boneless, skinless fish into ½-inch cubes. Then toss in a marinade of sesame oil, soy and red chile. While the fish
marinates (from 30 minutes to several hours), prepare some slightly sweetened sushi rice and an assortment of toppings for do-it-yourself rice bowls.
If tuna or salmon are not options, substitute peeled, cooked shrimp or scallops here. Meatless bowls can be made by marinating cubes of firm tofu or roasted eggplant in place of seafood.