The Island Poké Cookbook: Recipes fresh from Hawaiian shores, from raw-fish bowls to Pacific Rim fusion by James Gould-Porter

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Notes about this book

  • mjes on May 23, 2021

    Poke inari cups or Seattle poke cups (pg 40). My son who spent considerable time in Hawaii is an inari fan whenever you take him to a sushi bar. So naturally I had to try this recipe out although since I was only feeding myself I only tried the inari with the shrimp poke. But in honor of my grandson, I upped the amount of fish roe. I'm not sure you need both the sriracha and the chilis - I felt the shrimp got a little overwhelmed with the lime, yuzu, shoyu, onion, chili, sriracha ... I liked it well enough to want to try again to get it balanced to my taste, and think it good enough to try with other poke filling when my son and grandson are actually present to critique it.

  • mjes on February 07, 2021

    pg 128 Miso tenderstem broccoli aka broccolini - steamed broccoli with a dipping sauce of ground sesame seed (tahini), shoyu, black rice vinegar, honey, ketjap manis, miso ...garnished with sesame seeds and a chile ... yes, this is as good as it sounds and as Hawaiian fusion as it sounds.

  • mjes on February 07, 2021

    pg. 67 Unko's salmon scraps with guava ponzu -- this is the sort of variable recipe that I love: salmon or any firm fish fillet, rice or corn flour, guava or yuzu or pineapple ... The core of the recipe is the Guava ponzu sauce - light shoyu, white vinegar, lemon, tangy fruit juice ... which does, in fact, make a nice dipping sauce for fried fish but one just begging for variations.

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  • ISBN 10 1849759685
  • ISBN 13 9781849759687
  • Published Jun 12 2018
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Ryland Peters & Small

Publishers Text

The Hawaiian people have a laid-back love of life, and Island Poké is a London restaurant committed to sharing this ethos and the authentic flavors from these shores in over 65 recipes.

Poké (pronounced Po-Keh) means to ‘slice’ or ‘dice’ in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. James, the author and founder of Island Poké, became hooked on this delicacy as a child on the beach in Maui. Fast-forward a couple of decades, James sensed a gap in the market for an authentic and sustainable approach to Hawaiian cuisine. Thus, Island Poké was born - fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poké dishes sold in the restaurant such as classic Spicy Ahi and Golden Beet with Chile Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Kalua Pork, Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Acai Bowls and zucchini and Pecan Loaf.

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