After moving to Hawaii, I fell in love with poke. In case you don't know, poke is a raw seafood salad that's insanely good! In Hawaii, they use anything that comes from the sea to make poke. After tasting and enjoying a variety of Hawaiian seafood pokes, I wondered what a poke made from yellowtail would be like...
So, after I came back to California, I made poke with my first yellowtail I caught. I combined the yellowtail with mango and avocado, then I placed the poke over a bowl of rice. It turned out so good now, it's now a regular menu item at my house. Here's my go-to recipe for those of you who would love to try my new poke made from yellowtail bowl.
Should you use fresh yellowtail for poke without freezing it?
No. Learn why and all about safe fish handling from my video:
Bacteria & Parasites, What You Need To Know.
Easy Yellowtail Poke Bowl (serves 2)
½ pound yellowtail fillets 1/4” cubed
1 ¼ cups sushi rice
1 ½ cups of water
2 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon of molasses
2 limes juiced
1 tablespoon sesame oil
3 tablespoons of sesame seeds
1 mango 1/4” cubed
1 avocado cut into rose petals (see video)
Red chili flakes
1. First, wash the rice in a strainer, until the water becomes clear.
2. Then, in a small pot, bring 1 ½ cups of water to a boil, with a pinch of salt. Add the rice, reduce the heat and let simmer for 10 minutes with a lid on the pot. Now, create the vinegar rice seasoning by mixing the vinegar, sugar and salt. Set aside. After the rice has simmered for 10 minutes, remove it from the heat and let stand for at least 10 minutes. Remember, do not remove the lid.
3. Now, place the rice into a large nonmetallic bowl or a wooden/plastic cutting board. With the wooden spatula, begin to gently break apart the rice to allow for cooling. At the same time, add the vinegar seasoning while continuing to gently mix until rice is at room temperature.
Assembling The Poke Made From Yellowtail
4. Create the poke dressing by adding the soy sauce, molasses, lime juice, sesame seed oil and sesame seeds into a small mixing bowl and stir. Now add the cubed fish, mix and place in the refrigerator until needed.
5. In a serving bowl, first lay a bed of the sushi rice, then add the dressed yellowtail cubes. Now add the cut mango and, finally, add the avocado rose dead center on the plate. And, finally, garnish with red chili flakes and sea salt. Enjoy!
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ 12-inch Chef's Knife
➤ Wusthof Pro Cook’s Knife 12-inch
➤ Ex-Large Bamboo Cutting Board 18"x14" http://amzn.to/2EXy1uL
➤ 24" Round Hard Wood Cutting Board http://amzn.to/2Cxmvo6
➤ Pyrex 1-cup & 2-cup Measuring Cups http://amzn.to/2AhJf9z
➤ Pro Stainless Steel Mixing Bowl Set of 6 http://amzn.to/2CNr3H7
➤ 10" Porcelain Rectangular Platters, Set of 4 http://amzn.to/2CK8Kqe
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black