What the heck is a poke? It’s pronounced POE-kay, and it’s a staple in Hawaii — and here as well. It’s a raw fish salad, with tuna usually being the fish of choice. I love this dish and every time I make one for a guest I always save a bite for myself. The way I like to make it is by first getting the best sashimi grade tuna available and dice it into tiny little blocks and then put it back into the cooler while preparing the Mise en Place to be able to put the dish together.
You’re going to have to do some chopping, so find your sharpest chef’s knife and gather everything you need before you start to chop. I have watched cooks for years grab one ingredient and prep it, then go get the next one and do the same thing. It drives me crazy. Why not just get a big mixing bowl, take the recipe to the cooler, and gather everything needed to make the dish? I asked a cook that one time, and he said “Chef, you pay me by the hour, so I want to make this last as long as possible” He didn’t last long it my kitchen.
You are currently not logged in
By logging in you can see the full story.