Raw fish salad, pronounced poh-kay
Traditionally a Hawaiian dish – I tried some variations in South Florida.
Personally, I enjoy the spiciness – the chili flakes can be replaced with a fresh thinly sliced green or red chilli, but you may prefer a zestier taste, simply leave out the chili and add the juice of a lemon.
This salad is best eaten once freshly prepared, enjoying the distinct flavours and preventing the fish from becoming over-marinaded
What you’ll need:
- 500g Fresh Sustainably sourced Salmon
- 2-3 spring onions finely sliced, both white and green parts
- 1T soy sauce
- 1t sesame oil
- 1 small clove of garlic finely chopped
- 1t chilli flakes
How it’s done:
Cut the salmon into 2cm cubes and place into a bowl
Add all the remaining ingredients and toss together gently until everything is well mixed.
Quick, easy and super delicious!