Poke is Hawaii’s answer to ceviche. Flavour combinations and toppings vary, but the fish must be super fresh. Make it into a poke bowl by serving it over rice with a salad of chopped cucumber and avocado. You can find crispy shallots in the Asian section of the supermarket or at any Asian food market (once opened they will keep for months in a sealed container).
- Cut fish into 1 cm cubes and chill until needed. In a small bowl, combine shallot, ginger, soy, sesame oil and sriracha. Stand for at least half an hour to allow flavours to infuse or, if preparing in advance, cover and chill for up to 12 hours.
- Just before serving, toss fish, wasabi and spring onion greens through the marinade. Divide between small serving bowls and garnish with crispy shallots. Serve at once.
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