[onlypaid]
by Chef Stephen Marshall
Summary: In Hawaiian, poke means “cut piece” or “small piece” – a flavorful Hawaiian version of Japanese sashimi that is gorgeous to look at and sensual to eat.
Cooking time (duration): 10 minutes
Number of servings (yield): 3
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Ingredients
- 8 oz fresh Tuna cut into ¼ inch cubes – Use yellow fin tuna, sashimi grade typically found in Asian grocery stores. Look for fillets that are bright in color, not dull or darkened or dry looking. Buy loins or thick fillets (at least one inch thick). Avoid Ahi tuna that has too many white lines in the flesh. This is a soft sinew and has a slight stringy texture, not suitable for sushi. This part of the fish is fine to cook, or it can be used for roll sushi. When chopped, the sinew will easily pull away from the flesh.
- 1 TBS sesame oil
- 1 TBS chopped Maui or sweet white onion
- 1 TBS chopped fresh cilantro
- 2 TBS salted soy sauce
- 1 TBS julienne – cut ginger (short matchstick-sized strips). Ginger should be pickled in vinegar & sugar
- 2 pinches chopped kukui nuts or roasted hazelnut
- 12 won ton wrappers
- 1C vegetable oil (or more as needed deep frying vegetable)
- 12 fresh cilantro leaves
- 1 ½ tsp sesame seeds (optional)
Instructions
- Heat oil to deep fry the wonton wrappers.
- Put tuna into small bowl and sprinkle with sesame oil.
- Mix lightly.
- Add onion, chopped cilantro, soy sauce ginger and nuts.
- Mix gently.
- Use a circular shaped cookie cutter to cut out each wonton wrapper.
- Deep fry the cut wontons for 5 seconds on each side.
- Remove and place on serving dish.
- Use two spoons to form the tuna mixture into quenelles (dumplings) and place mixture on wonton chips.
- Garnish with fresh cilantro leaves and sesame seeds.
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