Wasabi Poke

The addition of wasabi to this poke recipe plays up the sashimi quality of this dish, enhancing the fish with some nasal heat.

Sea-Fishing--Catch--Hawaii

Poke is a local Hawaiian dish; the word means “to slice or cut into cubes.” Think sashimi-quality raw tuna made into a fresh salad. First, the tuna is skinned and de-boned. Then the blood line is removed, and the loin is cut into small cubes and tossed with a light dressing or marinade—similar to a ceviche, but there’s no citrus juice that “cooks” the fish with acid, so it’s more like a tartare. This showcases the light, full-flavored tuna. Accentuate the natural flavors with a touch of soy sauce, sesame oil, a crunch of seaweed, some sesame seeds or nuts, and a few veggies. Simple to make, this dish is perfect served by itself or with several other variations of poke; just add a seaweed salad, nori wraps and a pair of chopsticks.

Makes: 1 pound of poke, serving 6–8 people

 

Other Poke Recipes:

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Oct 2013 | Issue #81

Wasabi Poke
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Raw fish tossed in a wasabi dressing
Servings Prep Time
8 guests 10 minute
Passive Time
1 hour
Servings Prep Time
8 guests 10 minute
Passive Time
1 hour
Wasabi Poke
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Raw fish tossed in a wasabi dressing
Servings Prep Time
8 guests 10 minute
Passive Time
1 hour
Servings Prep Time
8 guests 10 minute
Passive Time
1 hour
Ingredients
Wasabi Poke Dressing Ingredients:
Wasabi Poke Ingredients:
Servings: guests
Units:
Instructions
  • In a bowl, add the soy sauce, beer, sesame oil, grated ginger (a Microplane works very well for this task) and prepared wasabi. Using a whisk, blend all the ingredients until incorporated. Set aside.
  • In another bowl, add the seaweed, green onion, caviar/roe, sesame seeds and the tuna; mix together with the wasabi dressing until just combined. Wrap with plastic wrap and let the tuna marinate for at least an hour and up to 2 days.
Recipe Notes

Poke Tips:

  • Fresh seaweed can be found in some Asian markets or at a high-quality seafood counter. If you can’t find any, ask your fish monger to special order it. Each type has its own texture and flavor, giving the final poke its special twist.
  • On the mainland, kukui nuts are harder to find. You can order them online.
  • As this dish is raw, high-quality, ultra fresh ingredients are needed. If sashimi grade (sushi quality) is not available, have your fish monger order it for you, before making this recipe.
Sean Paxton

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