Recipe: Pololi's Spicy Traditional Poké
The poké craze is alive and well in Hong Kong, thanks to Pololi, Asia's first chain dedicated to the Hawaii staple. With three locations conveniently placed throughout the city, it took about 2 days for Pololi to become one of my go-to lunch spots.
For the uninitiated, poké is a dish consisting of marinated raw fish that originated in Hawaii nearly 50 years ago. Poké means "to slice or cut," so sashimi grade fish is cut into cubes and then marinated in ingredients like sesame oil, soy sauce, onions, chili and more. The fish can be served over steamed rice, salad or eaten on its own. The flavors are a blend of traditional Polynesian and Japanese cuisines. The dish is light, refreshing and and extremely easy to make at home.
Lucky for us -- Pololi founder and "chef-preneur" Steph Kudus shared her recipe for spicy traditional poké with Little Spoon Big City! My husband and I made the recipe at home, and he once again scored the video like he's a regular ol' John Williams. So make sure your volume is on!
A few things to keep in mind: you can make poké with salmon and other types of seafood, and you can customize your bowl to include all the veggies, seeds and additions you want. Pololi even makes a vegan version with tofu in kewpie mayo that is pretty incredible. So the main key here is to have fun and use whatever fresh ingredients are available to you. If you can't find fresh sashimi grade fish, just buy it frozen.
Pololi's Spicy Traditional Poké by Steph Kudus
Serving size: 2 people
- 300g raw sashimi-grade tuna, cut into cubes
- 30g sweet onion, such as Maui or Vidalia, thinly sliced
- 10g green onions, chopped
- 3 tbsp soy sauce, to taste
- 1⁄2 tbsp toasted sesame oil, to taste
- Pinch of brown sugar, to taste
- Pinch of red chili, finely chopped
Add soy sauce and sesame oil together. In a bowl with tuna, combine with onions and green onions. Add sauce mixture and chili to taste in batches until you find the right flavor balance that you like, you might not need all the sauce mixture. et sit 5 minutes at room temperature, then serve on its own or on top of steamed rice. Enjoy some ono-licious oké!.. and grab a cold beer, too :)