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The Red Perch Ahi Poke Bowl

Chef Cameron Payne of The Red Perch in the Sylvan Supply on Charlotte Pike, makes this fresh Poke Bowl in addition to their signature fish and chips. Ponzu Dressing is a Japanese condiment made of soy sauce, citrus and sugar, available at most supermarkets. 

 

    Ingredients

    • 1 poundYellow-Fin Ahi Tuna
    • 1/4white onion, thinly sliced
    • 1/4 teaspoonblack sesame seeds
    • 2green onions, thinly sliced
    • 2 tablespoonsPoke Dressing
    • 6 ouncesedamame
    • 6 ounceswake (seaweed salad)
    • 4 ouncesPickled Cucumber
    • white rice
    • 1 cupsoy sauce
    • 1 tablespoonsesame oil
    • 2 tablespoonsPonzu dressing
    • 1 tablespoonginger, minced
    • 1cucumber
    • 1/4 cupsugar
    • 1/2 cuprice wine vinegar
    • 1/2 cupfish sauce
    • 3garlic cloves, minced
    • 4limes

    Preparation

    1
    2

    Pickled Cucumbers

    1. Slice the cucumber lengthways, deseed and slice thinly.
    2. In a sauce pan combine sugar, garlic and rice wine vinegar. Bring to the boil.
    3. Remove liquid from heat and add fish sauce and juice of limes once the pickle has cooled.
    4. Pour pickling liquid over cucumbers and let sit for 2 hours

     

    Ahi Poke

    1. Mix all of the Poke dressing ingredients together in a small bowl and set aside.
    2. Slice the Ahi into ½ inch cubes and combine with the green onion, black sesame, slice onion and poke dressing.
    3. Place 1 cup of cooked rice into a serving bowl and arrange the dressed Ahi, edamame and wakame over the rice.
    4. Place a large pinch of pickled cucumbers on top.
    5. Add fudakaki if desired.

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