Recipe: Red Snapper Poke
Prep Time:
35 minutes
Cook Time:
Servings:
4 to 6 servings
Ingredients
  • 1 cup very thinly sliced red onion (1 small onion)
  • 1 cup rice vinegar
  • ½ cup granulated sugar
  • ½ cup water
  • 1 teaspoon whole coriander seeds
  • 1 cup coconut milk
  • ½ cup fresh lime juice (4 to 6 limes)
  • 2 teaspoons minced garlic
  • 1½ tablespoons finely grated ginger
  • 2 tablespoons flakey sea salt (such as Maldon)
  • 3 tablespoons seeded and minced jalapeño (about 2 jalapeños)
  • 1½ pounds sashimi-grade red snapper, cut into ½-inch cubes (3 cups cubed fish)
  • 5 tablespoons finely chopped cilantro, divided
  • 5 tablespoons roughly chopped macadamia nuts
Directions
  1. Make the pickled red onions: Place the onions in a small mixing bowl. In a small saucepan over medium heat, combine the the rice vinegar, sugar, water and coriander seeds, and bring to a simmer. Remove from the heat and pour the liquid over the onions. Set aside to cool and chill in the fridge for at least 1 hour before using. Makes 1 cup and can be made up to 2 days in advance.
  2. Make the poke: In a large mixing bowl, whisk together the coconut milk, lime juice, garlic, ginger, sea salt and jalapeños. Using a rubber spatula, gently fold in the snapper and 3 tablespoons of the cilantro. Transfer to the refrigerator and marinate for 30 to 40 minutes.
  3. To serve, transfer the fish and some of the marinating liquid to a serving bowl and garnish with ½ cup of the pickled red onions and macadamia nuts. Top with the remaining cilantro and serve.