Quote:
Originally Posted by drunkinbda
anyone got any thoughts of hogfish sushi..be it sashimi, nigiri, or maki...?
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Is your hogfish a type of trigger fish? I have heard that poke' made from hoggies is pretty good. If you are not familiar with the term poke' its kind of like the hawaiian version of tartar.
I dont have an exact recipe, I usually just season, and oil to taste but here are the ingredients.
take your desired amount of fish (raw) cubed into 1/2 in or 3/4in cubes
Chop up green onion, yellow onion, garlic, ginger,
mix ingredients with enough sesame oil to thouroughly coat all fish and onions.
Add toasted (black or white) sesame seeds, chili flakes (optional), Hawaiian rock salt (or mediteranian), pepperm and a bit of soy sauce.
My secret ingredient (shhh... dont tell anyone!) is saracha. Its a tai hot sauce that comes in a clear bottle with a green twist cap with a chicken on the label. Its not too spicy but has awesome flavor.
Mix up all ingredients and wa la... poke'! my favorite types are ahi, uku (green jobfish), aku (skipjack tuna), Ulua, or any other fish that makes good sashimi!
There are many different variations on poke' here too. Basically all the same ingredients pluss a few more i.e
Shoyu poke- add a little brown sugar and lots of soy sauce
Korean poke- add kimchee
limu poke- add seaweed (edible type found in hawaii)
wasabi poke- add wasabi paste or powder.
This same recipe can be used for tako (octopus) poke'. Tako has to be tenderized, cooked, and thinly sliced.
My favorite tako poke is the kimchee tako poke'. Friggen awesome!
