January 9th 2018
Summer canapé – Fish poke
Jenny Parton shares a Hawaiian tradition with her fish poke recipe...
“I like to keep entertaining with my family simple but stylish, almost always including seafood. This season I am planning on having canapes while we open presents. This “poke” recipe (pronounced poh-kay) is great with any firm fleshed fish and is generally made with tuna. It is a traditional Hawaiian dish which is commonly found in trendy eateries worldwide.
I serve a tablespoon of poke on a crispy wonton wrapper topped with kewpie mayonnaise (both available at supermarkets / Asian food stores) and fresh avocado salsa. Garnish with micro-coriander &/or edible flower petals and everyone will be impressed. It is super easy to make and can be prepared a day in advance.”
Jenny Parton, Executive Chef, Dish Contemporary Cuisine
500gr tuna – cut into a small dice (or similar firm fish)
2 Tbsp diced red onion
2 tsp grated fresh ginger
1 red chilli, seeds removed and finely diced
¼ cup kikoman soy sauce
1 Tbsp pickled ginger juice
1 Tbsp sesame oil
1.5 Tbsp sesame seeds, toasted
1 ripe tomato
1 Tbsp finely diced red onion
1 tsp lemon juice
1 tsp olive oil
1 Tbsp roughly chopped coriander
Crispy wonton wrappers
Micro-coriander &/or edible flower petals
Place the poke ingredients together in a bowl and mix well. Cover and chill until required.
Chop up the avocado into a 7cm dice. Remove the seeds from the tomato and finely dice. Add all ingredients together and season to taste. If making more than 2 hours in advance cover the top of the salsa with gladwrap. Refrigerate until needed.
Place a generous tablespoon of the poke on a crispy wonton wrapper and top with avocado salsa, mayonnaise and micro-coriander &/ edible flower petals. Enjoy!
Chris Scott, Church Road Chief Winemaker, suggests pairing the fish poke with Church Road TOM Chardonnay 2014. “The citrus notes in the wine will compliment the ginger in the dish and the weight and savouriness will stand up to the soy and oiliness of the fish.”
For a downloadable version of the recipe, click here