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Ingredients and Method
They say that there are magical goodies in Hawaiian Red Salt (which has been made with alae clay) and it is a highly sought after ingredient across the world. Used to heal, purify and bless this salt also has a fab, tangy flavour which really makes this dish a crowd-pleaser (and makes you look pretty awesome too). Oh, and in case you are wondering Poke is pronounced POH-keh ...
If you can't get tuna you could use other firm fleshed fish such as Kingfish, Mahi Mahi, Salmon or Swordfish. The freshest sashimi quality fish is essential and, because it is served raw, hygiene is pretty paramount in preparing the dish. No one wants to food poison their guests ...
INGREDIENTS for 2 small serves
100 grams Sashimi grade tuna, diced into 2cm cubes
1 teaspoon finely chopped golden shallot
1 stalk of spring onion, green part only, finely sliced
small pinch of grated ginger
2 teaspoons light soy sauce
2 drops sesame oil
1 teaspoon of toasted sesame seeds
a good pinch of Hawaiian Red Sea Salt
Tabasco sauce, to taste
1 teaspoon extra virgin olive oil
METHOD:
- Pre-chill your mixing bowl.
- Place tuna and all ingredients into the chilled bowl and mix well.
- Taste and adjust the flavours to your liking.
- Serve immediately. Garnish with young green shiso if you can find it. (Green shiso is a Japanese herb with tastes of anise and citrus that matches amazingly with this dish.)
