No Products in the Cart
Poke (pronounced PO-keh and sometimes stylized as Poké to aid pronunciation) has come a long way in the last few years. Traditionally, Hawaiians just cut up whatever was the fresh catch of the day, tossed it with a bit of sea salt and maybe some fresh seaweed, and that was about it. Poke means to cut cross-wise in the Hawaiian language. These days you can get poke bowls just about everywhere with everything from spicy sauces to mayos to fresh vegetables. We went with a relatively simple recipe and added some Bravado Spice Aka Miso Ghost-Reaper Hot Sauce and a fried tostada to add some crunch.
Unfortunately, the terms "Sushi-grade" and "Sashimi-grade" are unregulated terms when it comes to grading fish, but it generally means that the producer or packer judges a particular cut of fish to be safe for raw consumption. It's not a hard and fast rule, but it is a good guideline. Regarding the cut of fish, we love ahi tuna, but this recipe would be equally delicious and decadent with some amberjack, yellowtail, or salmon. We recommend a more coarse chop, something around 1/2 inch or slightly larger cubes, as it makes for a meatier bite.
Bravado Spice Aka Miso Ghost-Reaper was a natural choice to pair with this dish. It already has tamari (a gluten-free soy sauce) and sesame oil. The sesame oil in particular, helps with coating the fish with the marinade.
Speaking of marinades, lets talk about what else is in this particular marinade. We used togarashi, a traditional Japanese spice mix consisting of seaweed, orange zest, ginger, sesame seeds, and chili powder. It is worth noting that togarashi doesn't contain any salt, so to season the fish, you're going to need that soy sauce. Once you've mixed the marinade with the fish, be sure to let it sit for at least 15 minutes in the refrigerator so the fish can soak up all those delicious flavors. One last note: you'll notice we plated the poke with a slice of lime. Do NOT squeeze that lime juice over the fish until right before you put it in your mouth or the acidity will cook the fish.
4-6 oz - Sashimi or Sushi Grade Ahi Tuna
1 tsp - Sesame Oil
1 tsp - Togarashi
1/2 tsp - Sesame seeds plus a little more for garnish
1 tsp - Soy Sauce
2 - Fried or baked tostadas
- Sliced green onions for garnish
- (opt) wedge of lime
Slice the tuna into roughly 1/2 inch cubes and place in a bowl.
Add the togarashi, sesame oil, soy sauce, the sesame seeds, and the Bravado Spice Aka Miso Ghost-Reaper Hot Sauce. Mix well.
Scoop about 2-3 oz of tuna onto each tostada and top with slice green onions and a little extra sesame seed. Enjoy!
Don't squeeze the lime juice onto the fish until right before you put it in your mouth.