medtran49
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Hogfish poke (serves 3-4 as a meal)
Substitute fluke, snapper, black grouper, monkfish, any firm, white-fleshed fish suitable for sushi
Ingredients
1/2 medium red onion, thinly sliced
1/2 cup unseasoned rice vinegar
Rounded 1/8 cup plus 1/2 tsp sugar
1 tsp kosher salt, plus more
1 cup jasmine rice
1/3 cup unsweetened coconut cream (from a 14-ounce can)
1 large jalapeño, thinly sliced, divided
3 Tbsp white soy sauce
1-1/2 tsp finely grated lime zest
2 Tbsp fresh lime juice
1-1/2 tsp toasted sesame oil
1/2 tsp finely grated peeled ginger
1 garlic clove, finely grated
12 ounces hogfish, cut into 3/4 x 1/4 inch pieces
1/2 cup coarsely chopped unsalted, roasted macadamia nuts or cashews
1/2 cup torn cilantro leaves with tender stems
1 toasted nori sheet, torn into bite-size pieces
Directions
Place onion slices in a small bowl. Bring vinegar, round 1/8 cup sugar, 1 tsp. salt, and 1/4 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over onion and let cool. Cover and chill at least 1 hour.
Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, coconut cream, and 1-1/4 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 15–18 minutes. Remove from heat and let sit (keep covered) 10 minutes; fluff coconut jasmine rice with a fork. Keep warm.
Mix jalapeño (keep a few slices out for garnish), soy sauce, lime zest, lime juice, oil, ginger, garlic, and remaining 1/2 tsp. sugar in a medium bowl.
Season hogfish with a little salt and toss to combine.
Divide rice among bowls. Divide ginger/jalapeno dressing amoung bowls. Divide hogfish among bowls. Garnish with drained pickled red onion, nuts, cilantro, reserved jalapeno slices and nori .
Do Ahead: Red onion can be pickled 5 days ahead; keep chilled. Dressing can be made 1 day ahead; cover and chill.
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