Poke - the Hawaiian Fisherman's Friend

Cooking in a hot kitchen when it's hot outside sucks. Even worse is standing in front of a hot grill when it's hot and muggy out, and the air quality is poor. On days like this, consider making a poke (pronounced “po-keh,”) bowl, a popular Hawaiian dish made from diced raw fish that can be served as either an appetizer or a main course. Created by fishermen who took leftover pieces of raw tuna or octopus and mixed it with a marinade of Hawaiian sea salt, seaweed, and roasted local nuts (among other ingredients), poke differs from ceviche because it doesn't use citrus juice as a marinade; this prevents the proteins of the fish from rearranging or denaturing as if heat were applied to them. The popularity of poke has exploded over the years, influenced by Japanese and other Asian cuisines, as well as mainland additions such as sauces like soy, teriyaki, and sriracha, and fresh items like avocado, pineapple, cucumber, edamame, and green onions. Added to a base of cooked rice, this light refreshing meal is perfect whenever the mercury rises.

Ingredients:

454 g sushi or sashimi-grade fish, cut into bite-size pieces (salmon and tuna are good choices)

• Avoid using frozen fish (the cold affects the texture of the fish)

60 mL low-sodium soy sauce
10 mL rice vinegar
10 mL sesame oil
5 g freshly grated ginger
5 g toasted sesame seeds, plus more for garnish
2 green onions, thinly sliced, plus more for garnish
cooked room temperature white or brown rice
edamame
shredded carrots
sliced avocado, cucumber, radish
chopped macadamia nuts (optional)
crushed red pepper flakes (optional)

1. In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, some of the green onions and sesame seeds, and the red pepper flakes if you choose to use them.
2. Add the chopped fish and toss to coat it with the marinade. Refrigerate everything for at least 15 minutes or up to 1 hour.
3. Add the rice to the bottom of four bowls. Top with the marinated fish and any of the toppings. Garnish with the remaining green onions and sesame seeds before serving. Offer both Keypie mayonnaise or sriracha sauce as a topping.

Poke tastes best if it's eaten the same day it is prepared. Refrigerated and stored in sealed containers, poke can keep for up to 2 days. If it starts to look slimy, don't eat it.