Poke

Poke

By
Celia Farrar, Guy Jackson
Contains
72 recipes
Published by
Hardie Grant Books
ISBN
978-1-78488-086-6
Photographer
Matt Russell

Hailing from Hawaii, poke (or POH-key] is best described as laid-back sushi bowls, and is THE hottest food trend of the moment. Traditionally made from chunks of fresh, raw fish, anything goes when it comes to ingredients: select your fish, cube it, layer it on rice and pile it high with any topping you like. Simple! Start with the vibrant Tropical Ahi Poke, dressed with a zingy pineapple and chilli salad, or for something that packs a real flavour-punch try the wonderfully refreshing Lomi Lomi Salmon served on a bowl of crushed ice. Poke bowls are extremely customisable: if catering for vegetarians sub out the fish for chopped tempeh, tofu or even cubes of avocado and sweet potato. Complete with helpful instructions on how to prep fish and cook rice, you’ll also find inspired ways to pimp up your bowls: from crunchy pickles and mouthwatering marinades to awesome sides and snacks and more! And whatever you do, make sure you leave room for the sweet stuff and drinks – this is seriously tasty comfort food that everyone will love.

In this book

  1. Introduction
  2. The Essential poke pantry
  3. The pro poke pantry
  4. Building a poke bowl
  5. Choosing fish for Poke
  6. Prepping Fish for Poke
  7. Cooking rice
  8. Bowls
  9. Pickles + ferments
  10. Marinades + toppings
  11. Sides + Snacks
  12. Sweet stuff
  13. Drinks

Recipes in Poke

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