From 15 to 17 March each year, amateur and professional cooks from all over the world gather at the Keauhou Resort in Hawai’i to take part in Sam Choy’s Keauhou Poke Contest, competing for cash prizes and bragging rights. On reading about this dish and all the hype surrounding the competition, I couldn’t resist trying it, and now it’s a permanent feature on my menu.
With a combination of ingredients that produce a knock-out dish, this poke is full of fresh flavours and pleasing textures, and is guaranteed to have your dinner guests talking for weeks. What could be better than a dish of fresh raw fish, lightly dressed, simply garnished and served as is? This one’s a winner!
Make sure you use only the freshest and most sustainable fish you can get your hands on — the best species available in the Wellington region are the ones with slightly higher oil content, such as kingfish, trevally and kahawai.
Kingfish and avocado poke with flying fish roe, pickled ginger and jalapeno crème fraîche
- 1 tbsp shallots, finely chopped
- 1 tsp ginger, grated on a fine microplane
- ½ tbsp spring onion, green part only, finely chopped
- ½ red chilli, finely chopped
- 2 tbsp light soy sauce
- ½ tbsp juice from packet of pickled ginger
- ½ tbsp sesame oil
- ¾ tbsp toasted black and white sesame seeds
Jalapeno crème fraîche
- 1 tbsp crème fraîche
- 1 tsp green (Jalapeno) Tabasco sauce
- 200g kingfish fillet, trimmed of skin and any bloodline, and cut into small dice
- 1 avocado, cut into small dice
- 1 egg
- 1 tbsp water
- 8 wonton wrappers, cut diagonally into 4 triangles
- 1 tbsp furikake (Japanese spice mix, available in Asian food stores)
- 1 tbsp sea salt
- 1 tbsp pickled ginger, cut into small dice
- 1 tsp tobiko (flying fish roe)
- 1 tbsp spring onion, finely sliced
- First make the dressing. Combine all the ingredients in a small bowl and allow to sit for 20 minutes so that the flavours can mingle.
- For the Jalapeno crème fraîche, combine the ingredients and spoon into a piping bag fitted with a small nozzle.
- Now make the crispy wontons. Preheat oven to 180˚C.
- Whisk the egg and water together and set aside
- Place the wonton triangles onto a baking tray lined with greaseproof paper, then brush each triangle with the egg wash. Sprinkle with the furikake and sea salt.
- Cover with another sheet of baking paper and weigh down (I use another baking tray). Bake at 150˚C for 10 minutes or until the wontons are golden and crisp.
- Cool on a wire rack.
- Finally, make the poke. Place the diced kingfish, avocado and 4 tbsp of the dressing in a small bowl and mix gently.
- Transfer to serving bowls and garnish with pickled ginger, tobiko, spring onion and piped Jalapeno crème fraîche, and serve with the crispy wontons.
Serves 4 as a light snack
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