Alaska Surimi Seafood Poké
| Alaska surimi seafood, sliced or chunked | 1 1/2 lbs. |
|
Green onions, thinly sliced |
1/2 cup |
|
Red onion, minced or thinly sliced |
1/2 cup |
|
Black and white sesame seeds,lightly toasted |
2 Tbsp |
|
Poké Dressing (recipe follows) |
1/4 cup |
| In a stainless steel bowl, combine all ingredients. Gently mix to coat the fish.Store refrigerated for up to 2 days. Makes: 5 1/2 cups |
Alaska Salmon Poké
|
Alaska salmon fillet, previously frozen, pin bones, skin and blood line removed, cut into half-inch cubes |
1 1/2 lbs. |
|
Green onions, thinly sliced |
1/2 cup |
|
Sweet or white onion, minced 1/8 -inch |
1/2 cup |
|
White sesame seeds, lightly toasted |
2 Tbsp |
|
Poké Dressing (recipe follows) |
1/4 cup |
| In a stainless steel bowl, combine all ingredients. Gently mix to coat the fish. Store refrigerated for up to 2 days. Makes: About 4 cups |
CHEF’S TIPS:
- Best to let the poké marinate for 30 minutes before serving.
- Defrost fish in a perforated pan (covered) overnight to drain the juice from the fish.
Poké Dressing
|
Fresh garlic, finely minced |
1 Tbsp |
|
Soy sauce |
1 cup |
|
Sesame oil |
3/4 cup |
|
Kosher salt |
1/2 tsp |
|
Red pepper flakes |
3/4 tsp |
| Mix all ingredients together until well combined. Stir well before using. Label, date and refrigerate up to 5 days. Makes: About 2 1/4 cups |
CHEF’S TIPS:
- Try making with toasted sesame oil for a rich flavor.
- Add 1 tablespoon of local honey for a sweet note.
Note:
For Alaska salmon poké preparations, the Alaska Seafood Marketing Institute recommends using properly frozen salmon. Per the FDA, Alaska salmon are frozen at –4 F° and all commercial Alaska seafood processors follow these guidelines.Creative
mix & match
Endless customizations are the key
