It’s time for one the premier culinary events in Utah, and for this event I’ll be submitting my Wild Albacore & Hamachi Poke with Tropical Fruit Slaw.
I’ll have to have over 1200 one ounce portions ready by Sunday morning. My knife hand is already trembling with all that cutting and chopping that I need to do. . .
UPDATE: The Event was a huge hit. My assistant Edgar and I served over 800 portions of poke. Lots of attention and compliments on the dish, which only serves to feed my ever growing ego (or confidence ) depending on how you look at it.
I wanted to make this colorful and fresh to echo my view of summer. The key to making this memorable and delicious is most definitely the quality of the fish.
Wild Alabacore & Hamachi Poke with Tropical Fruit Slaw
Chef and a Baker: Chef and a Baker
Recipe type: Appetizer
- 2 ounces raw sashimi-grade hamachi and albacore tuna, cut into ½-inch cubes
- 3 ounces pickled red onion, cut into ¼-inch dice
- 3 English cucumbers peeled and seeded if skin or seeds are tough, cut into ½-inch cubes
- 1 fresno chili, thinly sliced
- 2 cups lemon zest
- 1 teaspoon white and black sesame seeds
- 4 teaspoons soy sauce, more or less to taste
- 2 teaspoons extra-virgin olive oil, more or less to taste
- 2 teaspoons sesame oil
- Salt and pepper
- Tropical Slaw:
- ¼ cup cider vinegar
- ¼ cup canola oil
- 2 tablespoons sugar
- Kosher salt and freshly ground black pepper
- 12 ounces fresh pineapple, cut into ½-inch cubes
- 1 large, ripe mango, cut into ½-inch cubes
- ½ head red cabbage, finely shredded
- 3 green onions, green and pale green parts only, thinly sliced
- ¼ cup roughly chopped fresh cilantro leaves
- Combine hamachi, albacore, onion, cucumber, lemon zest and EVOO in a bowl.
- Add sesame oil, soy sauce, with salt to taste.
- Finish with sesame seeds, puffed rice, fresno chili and a squeeze of soy sauce and sesame oil.
- Tropical slaw:
- Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
- Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.