Poke is a popular Hawaiian snack of marinated diced raw fish; if you like sashimi or tuna or salmon tartare, you will most certainly love it. This is the simplest version of the marinade, which I feel best allows the subtle flavor of the raw fish to shine, but you can add diced Maui onion, tomato, and/or jalapeño. Use only pristine fish from a reputable fishmonger to make poke. Grate the ginger and garlic with a Microplane for the best results.
TOOL: 1-gallon zip-top bag
YIELD: about ¼ cup (enough for 4 to 6 servings)
| ¼ | CUP SOY SAUCE |
| ¼ | TEASPOON TOASTED SESAME OIL |
| 3 | TABLESPOONS SLICED SCALLIONS |
| ⅛ | TEASPOON GRATED FRESH GINGER |
| 1 | GARLIC CLOVE, GRATED |
| ½ | TEASPOON SUGAR |
| 1 | TEASPOON TOASTED SESAME SEEDS |
MEASURE the soy sauce, sesame oil, scallions, ginger, garlic, sugar, and sesame seeds into a 1-gallon zip-top bag and shake or squeeze until blended.
SPICY MARINADE FOR POKE: Add 1 teaspoon sriracha sauce.
POKE
FOR 4 TO 6 SERVINGS, add 1 pound ahi tuna or salmon, cut into ½-inch cubes, to the Marinade for Poke in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 45 minutes and up to 1 hour in the refrigerator.
Serve the chilled poke, marinade and all, with diced avocados.