Oh heeeeey I’m officially back with recipes. Summer recipes! Starting with raw fish! Ha! Oh.
So I wouldn’t necessarily call this a poke bowl, only because I seared the ahi tuna. This has been a recipe that I’ve wanted to make for so long, I still had my baby teeth. (that came out way grosser than I intended.)
It’s just so illegally flavorful. And colorful! And FRAYSH. (<–fresh, but I’m a complete tool, so.)
Let me start by saying that I know you’re scared of this. It’s raw in the center, but it’s totally supposed to be. And guess what, I bought this fish frozen in a bag! Absolutely works. Fresh fish behind the counter is great, too. Just ask to smell it first. If you’re local, McGonigles is a must. There’s my PSA. Goodbye forever.
So this is the way I take care of you – we’re having glass noodles in the bottom of our bowls. Because listen. If it were just fish, veggies and greens, I’d be starving and eating my own face thirty minutes later. So let’s add a shiny carb and love our lives!
What ya do is pat those tuna steaks super dry. As dry as you can. Then give them a good sprinkle of coarse salt all over, followed by a hefty pressing of sesame seeds. My seeds were a mix of white, black and some dried nettles. But anything you find is glor! (<–glorious, but I’m a dweeb, so.)
You’ll sear them in a HOT skillet for seriously 30 seconds per side. That is all it takes. And give the edges of the fish a nice sear, too. For the good of man, sear it all.
And just look how lovely that is. Pink and fresh on the inside.
This is going to so deliciously ruin you.
The dressing! Total happy accident. I thought I had soy sauce. I did not have soy sauce. But I did have hoisin sauce! So I swiftly changed direction and introduced some hoisin to some lime juice to some lime zest to some sambal oelek. Whisky whisk, and the most subtly sweet and spicy sauce was birthed. And I named it Phyllis.
I’m sorry, but yes.
Cooked and cooled vermicelli noodles on the bottom (boil them with your frozen edamame for a quick time saver!), and then pile it on, babes. Thinly sliced red onion, the ahi tuna all fanned out purty like, sliced avocado, thinly sliced beets (or radishes! these are beets from our garden, but they seriously look like radishes, which would absolutely work), tiny nubby carrots (those carrots are also from the garden, and an obvious result of um, not thinning when we were supposed to. but I kind of dig their teeny nubby nature!), cucumber, sprouts of any kind, cilantro leaves, sliced scallions and the edamame.
And I mean, all this you can wing. The amounts are up to you. Leave anything out that you don’t dig, and pile in other things that give you life. Peanuts? Sure! Fried garlic? Absolutely!
Then drizzle that sweet sauce over that mess and let your mouth get its party on.
TASTE THE RAINBOW. (<–don’t send me to jail.)
Yes and yes and yes again.