In Hawaii, poke is a popular dish available from supermarkets, fishmongers and as takeaway. Like much Hawaiian food, it fuses Asian flavours such as soy, sesame oil, seaweed and ginger.
- 1 tbsp vegetable oil
- 4 eggs, lightly whisked
- 1 onion, finely chopped
- 400 gm long-grain rice, boiled (2 cups)
- 1 cup finely chopped fresh pineapple
- 1 tbsp finely chopped coriander
- 450 gm marlin or swordfish fillet, skin removed and cut into 1cm pieces
- 1 tbsp sesame oil
- ¼ cup seaweed salad, finely chopped (see note)
- 1 small red chilli, seeds removed and finely chopped
- 450 gm sashimi grade tuna, cut into 1cm pieces
- 1 tsp finely shredded toasted nori
- 1 tsp finely grated ginger
- 1 tsp sesame seeds, toasted
- 2 tsp soy sauce
- 1For marlin and tuna poke, combine respective ingredients in separate bowls and refrigerate until required.
- 2For fried rice, heat half the oil in a frying pan over medium heat and add eggs, tilting pan to spread evenly. Cook, scraping sides towards the middle with a fork and gently shake pan, for 3 minutes or until omelette has set. Remove from pan, cool, then roll up omelette and slice thinly. Heat remaining oil in pan, add onion and sauté for 5 minutes or until softened. Add rice, reduce heat to low-medium and cook for 5 minutes or until warmed through. Add pineapple, omelette and coriander, combine well and cook for 2 minutes. Transfer to a serving bowl.
- 3To serve, place poke side by side on a platter with fried rice passed separately.
Note Seaweed salad is a fresh seaweed product available from Japanese grocery stores and select fishmongers.
Drink Suggestion: Medium-dry amontillado sherry. Drink suggestion by Max Allen