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Poké – healthy fastfood from Hawaii

Sushi is out, Poké is in. This Hawaiian dish has reached Europe via America. In big cities, such as Berlin, Hamburg and Munich, you can already find restaurant specializing in this kind of food-in-a-bowl. Freely translated poké (pronounced poh-keh) means "cut into pieces", because the main ingredient is pieces of raw fish. This is usually tuna, but other fish such as salmon or seafood such as prawns and mussels can also be used. A vegan version could use smoked tofu.

How to create a traditional poké

First shop for high quality tuna. Because it is going to be eaten raw, the fish must be very fresh, in other words it should have only a slightly salty smell, a rich red colour and a firm consistency. Choose filets for easier processing. Then cut the fish into bite-sized pieces and marinate it in soy sauce and sesame oil. Adding ginger, lime, coriander, wasabi, garlic or chilli to the marinade will make a spicier dish. Add the fish to the marinade, cover with cling film and pop into the fridge while you prepare the remaining ingredients.

Anything goes

The basis for the poké is rice, wild rice or quinoa. Cook it and mound it in individual serving bowls. Pile up marinated fish chunks in a pyramid on top and then add toppings. It’s essential that the bowl of poké looks stunningly attractive, so add some colourful toppings, like grated carrots, scoops of avocado, salad leaves, mini tomatoes and cucumber sticks. You might add crunch with chunks of celery or crisped seaweed fragments. In fact, anything you fancy, including fruits like mango, kiwi or goji berries or even coconut chips. Enjoy immediately while the rice is hot and the fish is cold!


Source: Heike Kreutz, www.bzfe.de