Have you heard of Poke? It’s set to be this season’s hottest food trend and I can certainly see why.
Poke is a popular Hawaiian dish, made with raw cubes of seafood (usually ahi tuna or salmon) in a soy sauce-based marinade. It’s usually served with rice and fresh veggies which makes it a light, healthy and refreshing meal. It’s super versatile and customisable which makes it easy to prepare.
I spotted this stunning poke photo in my Instagram feed, and promptly asked Justine of Beetroot and Bear to share her recipe with us. Justine is a Durban based Chef, food stylist and recipe developer with a focus on fresh and seasonal produce.
- 150/200g salmon per person
- 150g rice per person
- A selection of fresh vegetables and herbs (spring onions, carrots, bean sprouts, avo, cabbage, beetroot, peppers, Asian greens, red onions)
- 2 tbsp soya sauce
- 1 tbsp lemon juice
- chilli flakes to taste
- sushi mayo (optional)
- Prepare your rice as per the instructions. You may use any variation of rice here, jasmine, basmati, brown, white, its up to you.
- Set aside to cool.
- Make sure that your fish is very clean and completely bone free.
- Cut your fish into medium sized square pieces.
- Mix together some soya sauce, lemon juice and the chilli flakes to taste.
- Place your fish into this sauce.
- Prepare all your fresh vegetables. You can use any combination of veg just make sure there are a variety of colours and textures. Slice them all thinly and put aside.
- Once your rice has cooled you are ready to assemble.
- Place your cooked rice in the bowl.
- Remove the fish from the marinade and place on the rice.
- Place the rest of the veg on the rice as per photo.
- Garnish with the herbs of your choice and add an optional drizzle of sushi mayo.
- This is a basic recipe for Poke. There are many variations so let your creativity run wild.