KEALIA POKE PLATE

Kealia Poke Plate image

Provided by Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 28

Previous Next

1 pound fresh ahi or sashimi-grade fish, cut into 3/4-inch cubes
1 teaspoon Hawaiian salt
2 cups white rice
3 tablespoons rice vinegar
1 1/2 tablespoons cane sugar
1 head lettuce
2 to 3 ounces clover sprouts
12 grape tomatoes
1 cup pickled ginger
Sesame oil, to taste
Sriracha, to taste
3 ounces soy sauce
1 ounce cane sugar
1 teaspoon chopped Hawaiian chile peppers
4 tablespoons 3/8-inch cubes avocado
3 tablespoons 3/8-inch cubes mango
3 tablespoons 3/8-inch cubes watermelon
2 tablespoons limu (fresh seaweed), chopped into 1-inch pieces
2 tablespoons crushed macadamia nuts
2 tablespoons diced sweet onion
1 tablespoon chopped green onion
1 tablespoon diced red onion
2 teaspoons inamona (roasted ground kukui nuts)
2 teaspoons crushed red pepper
1 teaspoon minced fresh basil
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh mint
2 ounces ponzu

Steps:

For the fish: Put the fish in a bowl and toss with the salt. Keep cold.
For the rice: Rinse rice 3 times, then let soak in 2 cups water for 15 minutes.
Cook rice in a rice cooker.
Pour vinegar in a bowl and add sugar. Mix until sugar is dissolved.
Pour rice into a big bowl and carefully pour sushi vinegar over the rice, spreading it evenly on the rice. Thoroughly mix rice and vinegar, then let cool.
For the salad: Chop lettuce to desired size and toss in a bowl with clover sprouts and tomatoes.
For the spicy sesame sauce: Stir together sesame oil and sriracha in a bowl to taste.
For the chile pepper shoyu: Stir together the soy sauce, cane sugar and Hawaiian chile peppers in a bowl.
Prepare four plates with half sushi rice and half salad. Add 1/4 cup pickled ginger to each.
For the Kealia poke: Add the avocado, mango, watermelon, limu, macadamias, sweet onion, green onion, red onion, inamona, crushed red pepper, basil, cilantro and mint to a large bowl. Add 3 ounces spicy sesame sauce. Add fish and mix thoroughly, but gently.
Position the finished poke in the center of your prepared plates. Add 1/2 ounce chile pepper shoyu to the rice on each plate. Add 1/2 ounce ponzu to the salad on each plate.