Recipe: Red Snapper Poke
Chris Kajioka makes poke with crunch
Taste the fish after 30 minutes to make sure you achieve the perfect balance between flavor and texture as it sits in the marinating liquid.
To learn more, read "The Best Lei'd Plans."
Recipe adapted from Chris Kajioka, Senia, Honolulu, HI
Red Snapper Poke
Make red snapper poke with pickled red onions and coconut milk, courtesy of chef Chris Kajioka.
Prep Time
35
minutes
Cook Time
0
minutes
Servings
4
to 6 servings
Total time: 35 minutes
Ingredients
- For the Pickled Red Onions
- 1 cup very thinly sliced red onion (1 small onion)
- 1 cup rice vinegar
- ½ cup granulated sugar
- ½ cup water
- 1 teaspoon whole coriander seeds
- For the Poke
- 1 cup coconut milk
- ½ cup fresh lime juice (4 to 6 limes)
- 2 teaspoons minced garlic
- 1½ tablespoons finely grated ginger
- 2 tablespoons flakey sea salt (such as Maldon)
- 3 tablespoons seeded and minced jalapeño (about 2 jalapeños)
- 1½ pounds sashimi-grade red snapper, cut into ½-inch cubes (3 cups cubed fish)
- 5 tablespoons finely chopped cilantro, divided
- 5 tablespoons roughly chopped macadamia nuts
Directions
- Make the pickled red onions: Place the onions in a small mixing bowl. In a small saucepan over medium heat, combine the the rice vinegar, sugar, water and coriander seeds, and bring to a simmer. Remove from the heat and pour the liquid over the onions. Set aside to cool and chill in the fridge for at least 1 hour before using. Makes 1 cup and can be made up to 2 days in advance.
- Make the poke: In a large mixing bowl, whisk together the coconut milk, lime juice, garlic, ginger, sea salt and jalapeños. Using a rubber spatula, gently fold in the snapper and 3 tablespoons of the cilantro. Transfer to the refrigerator and marinate for 30 to 40 minutes.
- To serve, transfer the fish and some of the marinating liquid to a serving bowl and garnish with ½ cup of the pickled red onions and macadamia nuts. Top with the remaining cilantro and serve.