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Best Poke Recipes

Best Poke Recipes


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Top Rated Poke Recipes

This recipe allows you to heat things up with only four ingredients, making it an easy drink to prepare for a party. Make it your own by spiking it with your favorite rum.This recipe is courtesy of kitchentreaty.com.

Summer is the perfect time for seafood and this salmon poke dip recipe is one you'll definitely want to try. With a blend of salmon, onions and jalepenos, this dip is sure to wow your guests. Recipe courtesy of Emily Paster, West of the Loop

This traditional Hawaiian dish has a heavenly combination of raw fish, tossed with seaweed, sauces and served over a bed of rice. Recipe courtesy of Blue Apron

Switch up the usual mashed potatoes this year and instead serve them au gratin style for Thanksgiving.

This kid's favorite is delicious and a great way to use leftover mashed potatoes.This recipe is courtesy of Idaho Potatoes.

Chicken pot pie is the perfect dish for the whole family. Try out this easy chicken pot pie recipe for a dish that you can pop in the freezer and thaw for a hearty meal any day of the week.This recipe is courtesy of Karrie Truman, Happy Money Saver.

This is the perfect pie crust recipe to try if you’ve never made a crust before. It’s so simple and really hard to mess up. Tender, flaky and delicious, it will help you make the best pies ever!

Cherry tomatoes are one of the highlights of summer — tiny little bursts of fresh, bright flavor. This tart (that takes a bit of help from the store in the form of frozen puff pastry) is really easy to prepare and is perfect to serve as an appetizer or as a light meal alongside a fresh salad.Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.

A great sandwich has a fine balance between salty and sweet. In this sandwich, by pickling the figs you're adding a bit of both sensations. The whole package is rounded out by a meat no one can argue with — proscuitto — and ricotta cheese for a subtle addition of texture and flavor. Picked figs can be kept for any rainy day, but they make an excellent addition to a sandwich like this.See all prosciutto recipes.Click here to see 8 Fantastic Fig Recipes.

Potatoes so nice, I baked them twice.See all Cheddar recipes.Click here to see Potato Recipes That Aren't Boring.

Sweet potatoes aren't just delicious and chock-full of nutrients, they're also easy to make. This colorful vegetable can be made in a variety of ways. Try this simple dinner with rainbow Swiss chard and chickpeas piled on top of a baked sweet potato.

This nostalgic twist on traditional carrot cake is just in time for Easter. Smother delicious spiced carrot cake with decadent creamy filling and top with classic sweet cream cheese frosting and pecans.Recipe courtesy of McCormick


Poke, pronounced po-kay (or po-kee for the haoles) is a lesser known Hawaiian favorite.

This raw seafood salad, a cross between sushi and ceviche, is loved by both the locals and the haole (white folk) that come to stay.

You can find fresh pre-made Poke at every fish counter in Hawaiian grocery stores and at seafood markets across the state.

Locals often stop by the market several times a week for this quick and healthy lunch.


Recipe: Sam Choy’s Hawaiian Style Poke

Growing up on the North shore of Oahu, Choy’s parents owned a restaurant and taught him how to cook traditional Hawaiian food. Most famously he popularized poke which is Hawaii’s take on ceviche. Traditionally it is made with the oil of candlenuts which are native to the islands, but in this recipe he substitutes sesame oil and adds a dash of Shoyu to boost the umami.

You can find Choy’s dishes roaming around town on his Pineapple Express Food Truck and you can find his recipe for Hawaiian Style Poke below.

Sam Choy’s Hawaiian Style Poke

(Serves 4-6 as an Appetizer)

1 Pound Sashimi Grade Ahi Tuna, cut into ¾ inch dice

1 Medium-size Tomato, trimmed and cut into ¼ inch dice

½ Cup Onion, Peeled & Chopped

½ Teaspoon Granulated Sugar

½ Teaspoon Red Chili Flakes OR 1 Hawaiian Chili Pepper, Trimmed & Minced

2 Teaspoons Green Onion, Chopped for Garnish

Preparation: Combine the Ahi, Tomato, Onion, Shoyu, Sesame Oil, Sugar, and the Red Chili Pepper. Mix Well. Allow flavors to blend for 1 hour before serving. Garnish with the chopped green onion before serving.

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Use sushi or sashimi grade ahi tuna!

The most important part of ahi poke is…you guessed it, the ahi tuna! You’ll want to find the very best ahi tuna you can find. If you’re making this recipe, we’ll assume you’re also a fan of sushi. You’ll be using the same quality of fish used at your favorite sushi joint: labeled for use for either sushi or sashimi (the raw fish served without rice). Here are a few things to keep in mind when you buy tuna for poke:

  • Buy ahi tuna that is marked sushi or sashimi grade.
  • Depending on your grocery store, this could be in the frozen fish area or at the fish counter.
  • If you aren’t sure, confirm with the store that this fish is safe to eat raw.

Best Poke Recipes - Recipes

Meantime fry bacon and save drippings set aside. Clean and cut onion in quarters. Take drained poke salad. Cook in fry pan that you fried your bacon. Add 1/4 cup of drippings and shortening from bacon. Add onion, 1/4 cup of water, salt to taste. Let steam fry until onions are sauteed, about 15 to 20 minutes. Serve and garnish with hard boiled egg and bacon.

Pokeweed is a strongly smelling herbaceous perennial growing from four to eight feet in height. The root and berries are poisonous, but the first shoots that grow in the spring are considered to be a great delicacy. They are green to reddish purple in color and may be prepared like asparagus.

When preparing poke weed for consumption the first time, allow an experienced person to teach you what parts are safe to use and how to prepare it. If the wrong parts are eaten and pokeweed is not prepared properly, it can be Poisonous to consume! It is important to use only the thick, succulent new growth (3 to 4 inches at the growing tips). The rest of the plant contains so much Vitamin A that it may be poisonous unless it is boiled in water 3 times (the water must be discarded 3 times to leech out the excess Vitamin A).


6 Must-Try Poke Cake Recipes:

Coconut and lemon are the perfect tropical combination in this amazing poke cake recipe that’s perfect for any get together.

Strawberry Jell-O and real lemonade make this Strawberry Lemonade cake a winner. This is a dish that’s perfect for those summer BBQs and that’s sure to please everyone!

All the flavor of everyone’s favorite ice cream treat in a simple to make dreamy Orange Creamcicle Poke Cake. The orange cake, the creamy pudding and Cool Whip topping all combine to recreate that ice cream truck favorite.

This Cherry Coke Poke Cake sounds amazing! Chocolate cake, cherry coke and cherry ice cream topping… how can it be anything but delicious?! Cherries and chocolate are a match made in heaven and are absolutely to-die-for in this poke cake recipe!

Poke cake for the holidays? Sign me up! This mix of French vanilla cake mix, white chocolate pudding, eggnog and salted caramel make a perfectly delicious and easy holiday treat!

Who doesn’t love lemon pudding? Combine that with a yellow cake mix, some Cool Whip and you have dessert heaven! This moist and chilled cake is perfect for those warm summer evenings.

These are just a few combination of poke cakes out there there are about 1,000 more combinations you could make!

For more ideas of poke cakes to create, check out this collection of 14 simple poke cake recipes from RecipeLion. Enjoy!


Preparation

Step 1

Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Let sit 30 minutes.

Step 2

Combine rice and 2 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender, 18–22 minutes. Remove from heat and let sit 10 minutes. Fluff with a fork keep warm.

Step 3

Meanwhile, soak hijiki in ½ cup cold water in a small bowl until rehydrated and softened, 30–35 minutes. Drain and mix in a clean small bowl with 1 Tbsp. mirin, 1 Tbsp. soy sauce, and ½ tsp. sesame seeds let sit 5 minutes. Drain.

Step 4

Whisk vinegar, sugar, 1 ½ tsp. kosher salt, and 2 Tbsp. water in another small bowl. Toss cucumber with a pinch of salt in another bowl and squeeze to expel excess water. Add cucumber and jalapeño to brine and let sit at least 10 minutes and up to 1 hour to pickle.

Step 5

Soak scallions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and squeeze dry.

Step 6

Combine citrus juice, white soy sauce, oil, remaining 2 Tbsp. mirin, and remaining 2 Tbsp. soy sauce in another small bowl set ponzu aside.

Step 7

Whisk mayonnaise and chili paste in a final small bowl to combine set spicy mayo aside.

Step 8

Toss tuna, hijiki, drained pickles, scallions, and ponzu in a large bowl season with salt.

Step 9

Just before serving, toss avocado into tuna mixture. Divide rice among bowls and top with tuna mixture, a dollop of spicy mayo, more sesame seeds, and some tobiko, if using.

How would you rate Tuna Poke?

I agree with the other reviewer that its more ceviche than poke would not recommend.

Terrible recipe - way too sour and salty with separate marinate for tuna, hijiki, cucumber / jalapeno.. Agree with the other review. Must stick with the 'serious eat' recipe instead. And, ingredient list had no ponyu and yet the cooking method has it.. inconsistent information.

I've made this twice in two weeks and it's a new household favorite! I'm seriously surprised there are not more reviews on this. I used sushi-grade tuna from Whole Foods. I do think some of the steps are labor-intensive - not sure the scallions need soaking, or the cucumbers need to be salted separately, so will try shortcuts the next time. I could not find chili paste so I used Sriracha, which makes great spicy mayo. I skipped the tobiko. Last time I used regular tamari and then found some white shoyu on Amazon.com, tastes great either way. Can't wait for leftovers for lunch tomorrow - last time it tasted just as great the next day!

I followed the recipe and. the citrus juice makes this dish more like a ceviche than a poke. Way too much knifework as well on the scallions, cucumber, jalapeno on top of all the diced tuna. I won't stray from the serious eats recipe ever again.

This was bonkers, that's really all there is to say! All the ingredients were easy to find at the local Korean supermarket and every element was so flavorful and came together so well - I can't wait for leftovers! The hijiki really adds such a beautiful briny umami note - when first rehydrating it's a bit powerful but the mirin wash really tames it and boy does it do wonders in here! I made a little bit bigger batch of the cucumber / jalapeño quick pickles too so I can do round 2 later this week! I was cooking for a non-fish eater and made this exactly as listed, but omitted the tuna, and instead topped with BA's Sesame Soy Watermelon Poke and it was seriously amazing. I never thought Iɽ be writing that but it really knocked it outta the park! Round 2 with tuna later this week!


Our 10 Best Raw Fish Recipes for Perfect Ceviche and Poké

Stacy Adimando

Some of our best seafood recipes are all about the raw fish. Sure, you can pan-fry some fish for a relatively easy weeknight dinner, but why not experience the joys of curing or flash-frying. From sushi and sashimi to ceviche and tartare, raw fish recipes have a rich texture and fresh, oceanic flavor. Sometimes, raw fish needs little more than a dash of soy sauce or a squeeze of lemon to taste complete. Just make sure to find the freshest fish you can and follow proper buying and storing practices. Better yet? Get to know your local fishmonger who may be able to help fillet your fish and get the exact cuts that you want. With your fish in hand, flip through our favorite raw fish recipes for the perfect “sushi” bowl, ceviche tostadas, and more.

Japanese Sashimi and Rice (Chirashi)

Japanese Sashimi and Rice (Chirashi)

Fijian Ceviche

Tom Colicchio’s Passion Fruit Ceviche

Passion Fruit Ceviche

Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi

Breakfast, brunch, or snack, we could serve (and eat) this quick-cured, no-cook fish dish from John Karangis of Union Square Events, any time of day. It works exceptionally well as a summer starter, served with a savory lime yogurt and refreshing cubes of ripe watermelon, then sprinkled with flecks of shichimi togarashi: a spicy, tangy, earthy Japanese spice mix. Get the recipe Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi »

Sea Bass Crudo

Lime juice adds zing to this simple crudo. Assemble it right before serving so the juice doesn’t cook the fish. Get the recipe for Sea Bass Crudo »

Tuna Tartare with Avocado

Associate test kitchen director Farideh Sadeghin relied on this elegant appetizer often when she worked as a private chef—it’s tasty, quick to prepare, and simple to plate. For best results, use the freshest tuna you can find. Get the recipe »

Baja Ceviche Tostadas

Baja Ceviche Tostadas

Salmon Tartare

A simple mix of soy sauce, mirin, and cilantro flavors meltingly tender salmon for an elegant appetizer that requires very little prep time. Get the recipe »

Soy-Marinated Tuna Bowl

This Japanese preparation showcases the rich flavor of tuna, a fish traded in abundance at Tsukiji wholesale seafood market. Get the recipe for Soy-Marinated Tuna Bowl »

How to make Sushi Rice for Poke Bowls

While many Poke Bowls are made with plain rice, I like to use flavoured sushi rice, the same rice used to make Sushi Rolls and Sashimi. It’s a particular type of white rice sold labelled as “Sushi Rice” on the packets.

It’s a short grain white rice that is kind of sticky which makes it suitable for forming into little mounds to make sashimi and into rolls to make sushi rolls. For Poke Bowls, it makes it easy(ier!) to pick the rice up with chopsticks.

To make sushi rice, a vinegar + sugar + salt Sushi Rice Seasoning is poured over the rice while hot so it absorbs the flavour as it cools. It seems wet and sticky at first, but as it cools, the rice absorbs the flavour and dries out to the perfect sticky sushi rice texture!

The traditional way to make sushi rice (ie the way it is made by the Japanese) involves a rice cooker and large wooden sushi rice mixing bowl.

The Nagi way to make sushi rice to a Japanese standard involves a saucepan and glass 9 x 13″ pan!


7 Quick and Delicious Homemade Poke Bowl Recipes

In the Instagram foodie world, the poke (pronounced poh-kay) bowl is having a culinary moment. The namesake of this traditional Hawaiian dish refers to the raw pieces of fish that are assembled into a deconstructed sushi dish. Think: Ahi tuna, brown rice, pineapple cubes, toasted seaweed, scallions and sesame seeds all combined into one fresh, satisfying bowl of deliciousness. Bonus: Poke bowl dishes are typically high in lean protein from the fatty fish and fiber from whole grains, beans and vegetables.

Traditional poke bowl preparation usually involves marinating raw ahi tuna in a salty, sweet sauce made with soy and ponzu sauces, sesame oil and rice wine vinegar. But now, you’ll find other Asian interpretations of this dish, which incorporate salmon instead of tuna and use mango, kimchi, pickled veggies and black rice instead of brown. The possibilities are endless! Scroll down to see some of our favorites.

7 Quick and Easy DIY Poke Bowl Recipe

1. Deconstructed Salmon Avocado
If you’re tired of glorifying your greens, consider this delicious sushi salad, which features edamame to give you a boost of plant-based protein. The pickled ginger-soy dressing gives it authentic Japanese taste. If you’re not a fan of brown rice, you can substitute with other hearty whole grains, like quinoa or farro. Photo and recipe: Carmen Sturdy / Life by Daily Burn

2. The K-Poke
Gorgeous pomegranate-colored chunks of yellowfin tuna are marinated in a tangy kimchi brine made with soy sauce, sesame oil, black vinegar, garlic and ginger. Red onions and scallions balance the flavors with an intense savory touch in this Korean-inspired dish. Photo and recipe: Betty Liu / Le Jus d’Orange

3. Inspiralized Poke
Food blogger Ali Maffucci of Inspiralized created this cucumber noodle poke after a trip to California, where Mexican, Asian and Hawaiian foods have big influence. The traditional poke marinade gets a southwestern twist with the addition of jalapeno seeds, lime juice and cilantro. In this version, she also swaps cucumber noodles for rice to up the fiber content. Photo and recipe: Ali Maffucci / Inspiralized

4. Pickle Me Poke
Pickling carrots and radishes tenderizes them and brings out their sweetness. But the heat gets turned up with the ponzu sauce, which features serrano chili peppers. Pro tip: Don’t dress the salmon until you’re ready to eat it will turn it into a ceviche and change the texture. Photo and recipe: Phoebe Lapine / Feed Me Phoebe

5. Do the Trout
Instead of salmon or tuna, this recipe calls for ocean trout, which has a milder and subtler flavor. Superfood king kale is a unique addition to this poke bowl, boosting the fiber and antioxidant power of the dish. The dressing also features sriracha and kewpie, a Japanese mayonnaise that’s made with rice vinegar. Photo and recipe: Holly Hunter / The Healthy Hunter

6. Hawaiian Escape
Much like many Hawaiian dishes, this poke bowl is literally a melting pot of flavors and Asian influences. Pineapple and mango add natural sweetness, while aromatic steamed jasmine rice gives it a comfort food feel. The fried lime-flavored wonton crisps add a zesty crunch. Photo and recipe: Tieghan Gerard / Half Baked Harvest

7. “Low-Rent” Poke
When you’re on a budget, canned tuna is a great alternative to ahi tuna and salmon. And we swear: This recipe will feel way more dressed up than that boring tuna melt or salad. Just grab soy sauce, cilantro, sesame oil, orange juice and ginger and you’ll have a game-changing dressing to zest up your dish. Photo and recipe: Izy Hossack / Top With Cinnamon



Comments:

  1. Oskar

    Adorable phrase



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