Salmon Filet Poke: Learn how to make the nutritious Hawaiian dish

First of all, the correct pronunciation is “poquê”, did you know that? Delicious and nutritious, poke is a typical Hawaiian dish, which brings with it a lot of tradition. Its very name is a Hawaiian word meaning “to slice, cut”. On the other hand, it needs to be clarified that despite being on Japanese restaurant menus and having rice like gohamraw fish and sauce shoyu among its ingredients, poke doesn’t come from Japan as many think.

However, this notion isn’t entirely wrong: Japan was responsible for including these classic ingredients in Hawaiian cooking! As a result, these elements have been incorporated into other local foods, such as tuna species common in the archipelago and also some regional chestnuts. Soon after, associated with the surfers’ routine, poke ended up in California and conquered the world from there! In the meantime it has arrived in Brazil, where we have introduced new items, such as mangoes. Thus, from the mixture of several cultures, this delicious and delicious dish was born. with few carbohydrates which is a real nutrient bomb.

Anyway, will we learn to make poke at home? By the way, remember that the recipe below is just one version of the infinite possibilities for completing the poke and, therefore, can be modified according to your personal preferences.

Salmon fillet poke

Preparation time: 30 minutes

Performance: 4 portions

Difficulty: average

ingredients

• 1 package of fillets of Stsoul In pieces
• Salt and ground black pepper to taste
• 3 tablespoons of olive oil

Rice:

• 1 1/2 cups of Japanese rice
• 3 cups of water (tea)

Following:

• 1 firm mango cut into cubes
• 1 Japanese cucumber cut into thin slices
• 1 red onion cut into thin slices
• 1 carrot cut into thin sticks
• 1 tablespoon of black sesame
• 1 tablespoon of white sesame seeds

Sauce:

• Juice of 1 lemon
• 2 teaspoons of sugar
• 1 cup (tea) of shoyu
• 2 tablespoons of ginger juice

Method of preparation

Salmon:

1. For the fillets salmonfollow the thawing method indicated on the package.
2. Meanwhile, season the salmon with salt and pepper.
3. In a non-stick pan, heat the oil and grill the salmon.
4. Immediately afterwards, with the help of a fork, separate the meat from the skin and cut it salmon in large irregular flakes.
5. Finally, discard the skin of the salmon.

Rice:

1. In a colander, wash the rice several times until the water comes out less white.
2. Then transfer to a pan and cover with water.
3. Bring to medium heat and simmer for 10 minutes, until it starts to boil. Lower the heat and cook for another 10 minutes with the lid ajar or until the rice has absorbed all the water.
4. It should be slightly moist and sticky.
5. Finally, turn off the heat, cover the pan and let the rice finish cooking with its own steam.

Sauce:

1. In a small bowl, combine the lemon juice, sugar, soy sauce and ginger.

Assembly:

1. In a low and wide bowl, place a portion of rice and sprinkle with white sesame.
2. Arrange the mango, cucumber, onion and carrot.
3. Mix the black sesame seeds with the salmon and complete by accepting the salmon in the bowl.
4. Finally, top with the sauce and serve immediately.

Collaboration: collected

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.