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!