Author Notes
I grew up in Hawaii eating traditional poke (pronounced POH-keh) made with fresh ahi tuna, soy sauce, ginger, lime, toasted sesame seed oil and maybe a little seaweed. Nowadays You can find a wide variety of poke everywhere in Hawaii, including the grocery store. Poke is a blank canvas that can be married with all sorts of flavors. This is my version of a Thai-influenced poke that uses Thai red curry paste, Thai fish sauce and a little bit of coconut milk. Serve with toasted bread, corn chips or Hawaiian-style with One-Ton chips. —Kim at Something New For Dinner
Ingredients
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1/3 cup
shallot, finely chopped
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1 tablespoon
Thai red curry paste
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1/2 cup
coconut milk (not lite)
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5 tablespoons
Thai fish sauce
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1 tablespoon
brown sugar or palm sugar
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5 tablespoons
lime juice
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5
green onions, sliced
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1
Red Thai bird's eye chile, seeded and thinly sliced
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1/2 teaspoon
kosher salt
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1 pound
ahi tuna, cut into 1" pieces
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2
grapefruits, peeled and pith removed and chopped into 1" pieces
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1
avocado, peeled and cubed
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2
limes, cut Thai style
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2 tablespoons
roasted peanuts, chopped
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1 handful
cilantro, chopped
Directions
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Make the sauce by combining the first 9 ingredients. Stir to combine. Taste and adjust flavors to your preference.
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Add the ahi, grapefruit and avocado to the sauce and gently toss to combine. Cover and refrigerate until ready to serve.
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When you are ready to serve, gently lift the poke out of the sauce and place it in a small serving bowl. Discard the residual sauce. Garnish with a few leaves of cilantro, lime and chopped peanuts.
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Serve with One-Ton chips, tortilla chips or toasted baguette slices.
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