The Poke Cookbook: The Freshest Way to Eat Fish by Martha Cheng

  • Spicy 'ahi [poke] (page 17)

    from The Poke Cookbook: The Freshest Way to Eat Fish The Poke Cookbook by Martha Cheng

    • Categories: Dressings & marinades; Main course; Hawaiian
    • Ingredients: sushi-grade tuna; scallions; mayonnaise; masago caviar; Sriracha; soy sauce
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  • ISBN 10 0451498062
  • ISBN 13 9780451498069
  • Linked ISBNs
  • Published Jan 24 2017
  • Format Hardcover
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Poke, the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, has hit the mainland. On the islands, it’s the casual dish that brings everyone together—but now you can bring these flavors into your own kitchen with 45 recipes for traditional poke, modern riffs, bases, bowls, and other local-style accompaniments. From classic Shoyu Ahi to creative Uni, Lychee, and Coconut to vegetarian Mango and Jicama, poke is delicious, simple, and endlessly customizable.

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