Here's a simple recipe for something that will seem both casual and luxe.
Frankly, I don’t know why poke, Hawaii’s raw fish salad, took so long to become popular outside of the Islands.
The most popular style of poke is remarkably simple, just five ingredients: raw tuna, soy sauce, sesame oil, sweet onion and green onion . But it is easy to see the appeal: the lushness of fresh fish gives way to the crunch and bite of the onions, the seasonings lending salt, umami and a nutty richness. Because poke is so simple, it is easy to make at home. Served over rice or other grains or greens, poke becomes a meal that feels simultaneously casual and luxe.Think about your fish. Or not.
When I make poke, I like to think of its earliest form, made by ancient Hawaiians. Whatever fish was available. Salt harvested from the sea. Limu, or seaweed . Inamona, or roasted and crushed kukui nut — a soft, oily nut. Salt and season well. I like to make my poke with the elements of salt, fat, umami and bite, the latter achieved through something with zing, such as onions, ginger, chile or a squeeze of citrus.
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