Jo and I stumbled upon Salmon Poke (pronounce as Poh-Kay) during our trip in San Francisco a few years ago. We had it at Basa Seafood Express, a compact seafood market/restaurant. We tried 3 different servings of poke there. The original salmon poke, the tuna spoke and the spicy salmon poke.
They were amazing and we were completely blown away. It's definitely not any fancy restaurant but the poke served in a small plastic tray just hit the right note. This is one of the many examples that food does not need to be overly complex at times, simple is good enough.
We got out hands on some sashimi grade salmon via a closed group buy in the neighbourhood. According to the group, the salmon can only be keep taken raw within the first 3 days after bringing them home. We prepared a few days prior to receiving the fish.
A breakdown of the recipes is as described below:
1 large Salmon Fillet
3 tablespoons of Sesame Oil
2 tablespoons of light soy sauce
2 tablespoons of Sriracha
Chopped Spring Onion
Start by separating the skin and deboning the salmon fillet. Check if you have removed all the tiny salmon bones. Cut the salmon fillet into bite size cubes. Size may vary depending on how huge or tiny do you like your cubes served. We cut our into, approximately 1cm3 cubes.
Places all the cubes into a bowl. Incorporate the sesame oil, light soy sauce, 2 tablespoons of Sriracha, a pinch of black pepper and a very generous amount of chopped spring onions.
Mix well and place it back into the refrigerator to be chilled. The salmon is best served cold. It can be eaten on its own or you could serve it with some herbed and roasted tortilla bread.
Have a go at it and let us know what you think.