Recipe: Red Snapper Poke

Ingredients

• For the Pickled Red Onions
• 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
• For the Poke
• 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.