Issue link: http://www.wacmagazine.com/i/842361
JULY / AUGUST 2017 13 taste ahi poke Chef Eric's ahi poke Poke is a classic Hawaiian dish consisting of raw fish tossed in a soy-based dressing. Choose cleanly butchered sashimi-grade tuna with little connective tissue. Deep red, lean meat purchased from a store with high product turnover is your best bet. _____________________ Ahi salad • 4 oz. raw ahi chopped into bite-sized cubes • 2 oz. thinly sliced cucumber • 2 oz. edamame • 2 oz. mâche • 1 tsp. toasted sesame seeds Gently mix ahi with the cucumber, edamame, mâche, and toasted sesame seeds. Soy ginger dressing • ½ C. soy sauce • 1 T. rice wine vinegar • ½ T. brown sugar • 1 T. finely chopped green onions • ½ T. toasted sesame seeds • 1 tsp. chopped ginger • 1 T. chopped cilantro • 2 tsp. sriracha hot sauce • 1 T. lime juice • ½ C. peanut oil Blend all dressing ingredients. Set aside a few tablespoons of dressing for a plate garnish. Toss the remaining dressing with the ahi salad. Assembly • 3 oz. jasmine rice • ½ avocado fan • 1 chopped green onion • 3 oz. goma wakame (seaweed salad, can be purchased at most Asian grocery stores) Top rice with dressed ahi salad. Garnish with avocado fan, chopped green onions, goma wakame, sriracha, and leftover dressing. O L I V I A B R E N T