Authentic Hawaiian poke made with fresh ulua (giant trevally), marinated in a shoyu sauce brightened with sesame oil and scallions. A simple, refreshing raw dish served as a starter or light meal.
Ingredients
- 600 g giant trevally (ulua) fillet, skin removed, bones removed
- 1 bunch scallions (green onions)
- 4 tbsp Japanese soy sauce (shoyu)
- 2 tsp toasted sesame oil
- 2 tbsp white sesame seeds
- 1 tsp granulated sugar
- to taste fine sea salt
Method
- Prepare the fish: place the giant trevally fillet on a clean cutting board. Run your hand against the grain to check for any remaining bones. Remove the skin if it is still attached (it should be thin and gray). Cut the fillet into dice about 1.5 to 2 cm on each side. Place the cubes in a large nonreactive bowl (glass or stainless steel).
- Prepare the marinade: in a small bowl, combine the shoyu soy sauce, toasted sesame oil, sugar, and a pinch of sea salt. Whisk until the sugar dissolves. Taste and adjust the seasoning: the marinade should be salty but balanced by the sugar.
- Slice the scallions: trim the roots and dark green tops (reserve the green parts for garnish). Thinly slice the white and light green parts into rounds. Add the scallion rounds to the bowl with the fish.
- Pour the marinade over the fish and scallions. Gently toss with a silicone spatula to coat each cube without crushing them. Cover the bowl with plastic wrap and marinate in the refrigerator for exactly 15 minutes. Do not exceed this time, or the acidity may overcook the fish (shoyu is slightly acidic).
- Meanwhile, toast the sesame seeds: heat them in a small dry skillet over medium heat, stirring constantly, until lightly golden and fragrant, about 2 minutes. Transfer them immediately to a small bowl to stop the cooking.
- Take the bowl of fish out of the refrigerator. Add half of the toasted sesame seeds and toss gently. Reserve the other half for the garnish.
- To serve, divide the poke among four bowls or shallow plates. Sprinkle with the remaining sesame seeds and finely sliced scallion greens. Serve immediately, optionally with plain sushi rice or cabbage salad (not included in the recipe).
- Serving note: eat the poke chilled within 30 minutes of preparation. Do not keep it in the refrigerator for more than 2 hours, or the texture of the raw fish will deteriorate.
Nutrition
Per serving
- Energy
- 276.6 kcal
- Protein
- 35.14 g
- Carbohydrate
- 3.6 g
- Fat
- 12.49 g
- Fibre
- 0.68 g
- Calcium
- 53.49 mg
- Iron
- 0.99 mg
- Magnesium
- 29.23 mg
