Poké: Hawaiian-Inspired Sushi Bowls by Celia Farrrar and Guy Jackson

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Notes about this book

  • mjes on October 04, 2021

    Sea bass cevishe with green papaya slaw (pg 57). The slaw of mango, papaya, carrots, tomatoes, and cilantro is dressed with a typical Thai papaya salad dressing - a dressing that is made in a very large quantity (I halved the recipe). The fish marinade is a coconut, lime, and chilli mix which marries well to the slaw dressing. I loved this pole bowl.

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  • ISBN 10 1784880868
  • ISBN 13 9781784880866
  • Published May 02 2017
  • Format Hardcover
  • Page Count 144
  • Language English
  • Publisher Hardie Grant

Publishers Text

'So hot right now' Bonappetit.com

'The trendiest food of 2016' Food 52

If you're bored with sushi and sick of ceviche but still crave the taste of raw fish, prepare to pile in for the latest pescatarian food craze: poke.

Hailing from Hawaii, poke—pronounced 'poh-kay'—is a colorful mix of raw cubes of fish (often tuna) with a soy-based dressing, served in a bowl with rice and garnishes.

Anything goes when it comes to ingredients, and in The Hawaiian-inspired Poke Cookbook you will learn how to create your own bowls of goodness. You simply select your base of choice (rice, salad, slaw), pick your poke (salmon, tuna, tofu), then pimp it up with a zingy or fruity dressing and/or pickle. Easy! The possibilities are endless, but the results are always flavorful.

Traditionally made with raw fish, poke can even be adapted for vegetarians using delicious marinated mushrooms or beets, or silken tofu. You'll also find recipes for different toppings, vinegars, dressings, pickles, grains, and even sweet poke varieties.