Poke is a great way to use your day old sashimi. Sashimi should be used the same day it is bought for maximum freshness. You will notice the fishy smell growing in the coming days. If you eat at a restaurant, and you notice a fishy smell then you know they use old fish.
I'm using hamachi buri (mature yellowtail) from www.bluemarineseafood.com. Be warned it is only a large quantity you can buy from them. You can choose loin, or half a fish. Beginners should go with the loin as there are no bones. I use a vacuum sealer for the unused portions which I seal as soon as I get the fish to preserve the freshness. Cut a piece of the fish to desired serving size. Cube it into approximately 1/2 inch cubes depending on your bite preference.
Grind about 1 tsp of Hawaiian salt as finely as possible, mix in 1 tsp soy sauce, and 3tsp of sesame oil. Let the mixture rest to absorb as much salt as possible into the liquid. Toss the fish with your mixture using a spoon. Store the mixed fish in the refrigerator for at least an hour to marinade for best taste. This will allow the salt to permeate the fish.
The finished product:
I added some chili flakes to the mixture before putting it into the fridge for a little heat. This will help with the fishy taste if there is any on the fish you have. Traditionally there are chopped white onions served with poke. I like to slice fresh green onions, and mix it with mine. Enjoy your poke with chips of your choosing. Taro chips go well with it, and fits the Hawaiian theme. I like to use spicy habanero, or jalapeno chips.
You can mix ingredients, and match them to your taste preference. The most important part is the Hawaiian salt flavoring the fish. If you go someplace that skips this step you will notice the fish is bland, which is a waste of fish that costs more than a nice steak by the pound.
For a quick bonus if you order the half hamachi. The collar makes a delicious hot meal. Sprinkle with salt. Bake skin side up until done. Look at the skin.
I did mine by spreading miso paste on it, letting it sit over night then baking at 400° skinside down until it started to brown, then broiled it skinside up until the skin started to brown. Total cook time about 15-20, oven times will vary. If you have a grill even better. The result with the miso was quite salty where the miso was touching. You may want to wipe it off, or try a different marinade mixture. This was a first time experiment. Nobu uses a mirin mixture, then wipes it off the black cod fish before cooking. Enjoy your collar with some nice rice, and garnish. I prefer Koshihikari, a short grain Japanese rice.
The finished product:
I added some chili flakes to the mixture before putting it into the fridge for a little heat. This will help with the fishy taste if there is any on the fish you have. Traditionally there are chopped white onions served with poke. I like to slice fresh green onions, and mix it with mine. Enjoy your poke with chips of your choosing. Taro chips go well with it, and fits the Hawaiian theme. I like to use spicy habanero, or jalapeno chips.
You can mix ingredients, and match them to your taste preference. The most important part is the Hawaiian salt flavoring the fish. If you go someplace that skips this step you will notice the fish is bland, which is a waste of fish that costs more than a nice steak by the pound.
For a quick bonus if you order the half hamachi. The collar makes a delicious hot meal. Sprinkle with salt. Bake skin side up until done. Look at the skin.
I did mine by spreading miso paste on it, letting it sit over night then baking at 400° skinside down until it started to brown, then broiled it skinside up until the skin started to brown. Total cook time about 15-20, oven times will vary. If you have a grill even better. The result with the miso was quite salty where the miso was touching. You may want to wipe it off, or try a different marinade mixture. This was a first time experiment. Nobu uses a mirin mixture, then wipes it off the black cod fish before cooking. Enjoy your collar with some nice rice, and garnish. I prefer Koshihikari, a short grain Japanese rice.
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