Spicy Cilantro Ahi Poke For 2
Other than my weekly whole chicken, which I buy regardless of sales or discounts, most of my other protein purchases are the result of what's on sale + what sounds good.
Last Saturday, Yellowfin Tuna aka ahi (AH-hee), was on sale at our neighborhood Sprouts, so I got a little over a pound of it with no specific dishes in mind. And since I don't like to re-freeze most types of fish upon bringing them home from the market - almost all fish you get at the market is previously frozen and suffers even more than other proteins in flavor, texture and moisture each time it's frozen and thawed - I made a point to put the package way in the back of the fridge where the temperature remains more stable through openings and closings, with a plan to prepare it early in the week.
And since it's mostly just two adult mouths to feed during the week (Izzy eats a little bit of whatever we're having), I was able to prepare two separate meals of it for the two of us last night, one of them this Spicy Cilantro Ahi Poke (POHkeh), which I immediately refrigerated for tonight's dinner with a little bit of seasoned sushi rice and probably a light cucumber salad on the side.
You can use some other type of sushi fish for this recipe. Ahi's just what I had on hand last night.
Spicy Cilantro (Ahi) Poke For 2
- a generous 1/2 pound of ahi or sushi fish of your preference, cut into 1/2-inch cubes
- 1/4 mild onion thinly sliced (It's Fall at the time of this writing, and the onions are getting hotter. If your onions are specially hot and sulfur-y, give them a quick soak in cold water and a thorough draining beforehand.)
- 1 Tablespoon chopped gari (pickled sushi ginger), or if you don't have that on hand, a teaspoon of minced fresh ginger
- 1/2 to 1 Tablespoon chili garlic paste or sriracha or sambal oelek
- 1/2 to 3/4 Tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 to 2 teaspoons fresh lemon or lime juice
- pinch of sugar
- 2 to 3 Tablespoons chopped cilantro (I use the stems, too.)
- furikake (fooreeKAHkeh) to sprinkle on top
Mix all ingredients together in a bowl gently and thoroughly. Enjoy with steamed rice or seasoned sushi rice as a meal, sprinkled with as much furikake as you like.
You can also serve as an appetizer for 4 with some fried wonton skins, tortilla chips, shrimp chips or pita chips as a scooping vehicle. :)
Keeps up to two days if well refrigerated.
P.S. What I did with the other half:
|Improvised Salade Niçoise|