Hawaiian Poke with Fried Taro

….My family enjoys eating poke with fried taro on top. Poke is diced raw fish served either as an appetizer or a main course and is a main dish of Native Hawaiian Cuisine. Poke can be easily made at home. Today, I picked some amber jack as a my raw fish from a Japanese market. The most important factor is using very fresh sashimi-grade fish. If you want to make it, check with your local fish marker specifically for sushi-grade fish when you plan on making poke using raw fish. Beyond that, the seasoning and other elements that bring flavor and texture is really up to your personal preferences. I enjoyed my Mat-Gan-Jang, olive oil, and sesame oil seasoning and dressing the poke with crunchy cucumber, tomato, shallot, and avocado. We continued to eat without stopping with fried taro on top.

Servings: 4

Time: 30 minutes plus 12 hours soaking sliced taro with rice water(change the rice water 3–4 times)

Ingredients:

1. 3 pieces amber jack fillet, diced
2. 1 avocado, diced
3. 1 cucumber, removed seeds and diced
4. 2 Ts shallot, minced
5. 1 tomato, removed seeds and diced
6. 1 cup pea shoots
7. 3–4 taro, sliced thinly and soaked with rice water for 12 hours, pat dry
8. canola oil to fry
9. 4 cup rice water

For Asian dressing:

1. 4 Ts sesame oil
2. 4 Ts olive oil
3. 1 Ts vinegar
4. 1 Ts fresh lemon juice
5. 3 Ts Mat-Gan-Jang
6. 1 Ts honey
7. 3/4 ts sea salt
8. black pepper to taste

…..all mixed

Cooking Instructions:

1. Slice the taro thinly with a slicer and soak them with rice water for 12 hours(change the rice water 3–4 times).

2. After 12 hours, shift the sliced taro with a strainer. Pat dry onto a tray.

3. Heat a pan with medium high heat and add avocado oil into the pan. Heat the oil to 350 F(when you put wooden chopstick in the oil, there should be bubbles around the chopstick). Place several layers of paper towels on a sheet pan. Fry them until light brown. Place the cooked taro onto the sheet pan(remove some oil). Set aside.

4. Mix the dressing ingredients. Put the sesame oil, olive oil, vinegar, fresh lemon juice, Mat-Gan-Jang, honey, sea salt, and black pepper into a bowl well evenly. Set aside.

5. Marinate the amber jack with the Asian dressing into a bowl for 30 minutes in a refrigerator. After 30 minutes, put the tomato, shallot, and cucumber into a bowl and sprinkle the Asian dressing into the bowl gently.

6. Place the dish ring onto a serving plate and put some mixed vegetables, avocado, marinated amber jack, and pea shoots. Take out the dish ring and tiny mixed vegetables on top. Serve it with fried taro and drizzle the Asian dressing on top.

You can also view this recipe on instagram.

https://www.instagram.com/p/CYACeS9Bn3Q/