Poke is an all-time favorite of mine. I love visiting Hawaii and enjoying the culture and fresh fish. A classic poke recipe is never a bad idea and this time I’m taking it up a notch with some pickled serranos and cucumbers. It’s served chip-and-dip style, with fried wonton skins making for the perfect poke bite.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup rice vinegar
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- 1 cup thin halfmoon slices pickling cucumbers
- 2 medium serrano chiles, thinly sliced
- Canola oil, for deep frying
- One 10- to 12-ounce package wonton wrappers
- 2 tablespoons toasted sesame oil, plus more for brushing on the wonton skins
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 pound sashimi-grade tuna loin steak, cut into 1/2-inch cubes
- 1/2 cup thinly sliced sweet onion
- 1/2 cup chopped scallions
- 1/3 cup pork rinds, crushed
- 2 tablespoons furikake
- 1 tablespoon toasted sesame seeds
Instructions
- For the quick pickles: Combine the vinegar, sugar, salt and 1 cup water in a small pot and bring to a simmer. Remove from the heat and allow to cool slightly. Place the cucumbers and chiles in separate bowls and pour half of the pickling brine over each. Cover and refrigerate until ready to use.
- For the chips and poke: Heat canola oil to 350 degrees F in a deep-fryer or heavy saucepan.
- Cut the wonton skins in half on the diagonal to form triangles. Working in batches, carefully slide the triangles into the oil and fry until golden brown, approximately 2 minutes per batch. Transfer to a wire rack to drain. Lightly brush the chips with sesame oil.
- Mix the 2 tablespoons sesame oil, the soy sauce and rice vinegar together in a medium bowl. Add the tuna to the bowl along with the drained pickled chiles, drained pickled cucumbers, sweet onions and scallions.
- To serve, place the poke in a large serving bowl or on a platter. Garnish with crushed pork rinds, furikake and sesame seeds. Serve with fried wonton skins on the side or surrounding the poke for dipping.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1101 |
| Total Fat | 81 g |
| Saturated Fat | 13 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 34 g |
| Cholesterol | 84 mg |
| Sodium | 938 mg |
Reviews
Had everything so I made this today! Sometimes you’ve just had enough leftover turkey! It was delicious. Looking forward to seeing more of Hunter.