Planning a trip to Hawaii.
In my mind.
Meanwhile I will make some beautiful Hawaiian Poke bowls (pronounced po-kee or po-kay).
It is all about freshly caught raw fish (also octopus, squid, crap, white, red, whatever fish fresh from the boat you can get – and love).
I got very inspired by the veggie specialist, chef Sarah Britton to make a veggie version of the dish too. Which I share with you on all the pictures – find her Poke vegan version recipe here. It taste and looks so perfect – I love how she has found beets ind a “tuna” red color. LOVELY!
I’m not only into veggies. I eat a rainbow of proteins (from meats, poultry, fish etc.), healthy oils and veggies every day. That makes both versions perfect suitable to me.
WHAT IS POKE?
It is pure simple and easy: poke means ” to slice or cut the fish crosswise into pieces”. Small fine squares just a bite size of high quality raw fish.
Dressed and spiced up with a mayo for a creamy version (lovely with a tiny bit of wasabi!) or like the classic version below.
CLASSIC POKE
4 portions: 500 grams of fresh fish suitable for raw food – no bones or skin (your choice: tuna, dorado, salmon etc.). Make sure the fish is 100% fresh and suitable for raw food, always ask at your local fish shop.
Slice it crosswise the fish’s structures which looks like a fine pattern of “lines” – slice through the lines. Not “along” the lines. Octopus or crabs etc do not have “lines” you can just cut them into fine bite sizes.
DRESSING
1 dl. top from spring onions, the greens only – in ultra fine slices, 2 spsk. sesame oil, 3 spsk. glutenfree soya sauce, juice and zest from one organic lemon, good sea salt – fresh ground peber to taste. Mix it up. Sesame seeds for topping.
MAKE A RAINBOW
Make a simpel – a really fast – but BEAUTIFUL bowl with Poke and veggies – just think rainbow! All kind of colors side by side. One bowl per person.
Bottom base = a handful of green leafs: spinach, kale, crisp salats, maybe a bit brown rice or quinoa mixed with the salads.
On top you make the rainbow: The poke – aprox 120 grams per person/per bowl, plus different veggies you have already. Fine sliced carrots, a bit of extra onions in small chopped up sizes, a handful of fresh asparagus (pre cooked for 2-3 min.), red/yellow bell peppers, some cucumbers in ultra fine slices. Built it all up in a bowel, colors by colors – it takes 3 min and looks soooo pretty – easy peasy done. Top with sesame seeds or desiccated toasted coconut.
♥ Enjoy!
All pictures: Sarah Britton / MY NEW ROOTS.