Spicy Mango Poke with Lotus Root Chips
Chef Dave Woolley
CD Culinary Approach
Denver
Poke originated in Hawaii as a portable snack, but mainland fast casuals have adapted the ingredients to the build-your-own bowl trend, turning poke into a larger serving more suitable for lunch. Chef Woolley takes poke back to its snacking roots, enhancing the basic fish preparation with mango and sweet onion and serving it with lotus root chips. Purchased wonton chips can be substituted for the lotus root chips.
Ingredients
Poke
1 lb. sushi-grade ahi tuna, cleaned, trimmed and diced (¼- to ½-in. dice)
1 cup diced fresh mango (¼-inch dice)
1/4 oz. sweet onion, minced
1/2 oz. poke sauce
1 tsp. furikake
¼ tsp. finely minced gingerroot
¼ oz. toasted sesame oil
Salt, to taste
Sriracha sauce, for garnish
Minced chives, for garnish
Lotus root chips
Vegetable oil, for frying
1/2 lb. lotus root, sliced paper thin
Salt, to taste
Steps
1. For poke: In chilled bowl, combine tuna, mango, onion, poke sauce, furikake, ginger, sesame oil and salt; refrigerate. (Do not prep more than 1 hour before serving.)
2. Meanwhile, prepare lotus root chips: Heat oil in deep fryer to 350 F. Add lotus root slices; cook 1 to 2 minutes or until edges start to lightly brown. Transfer chips to cooling rack, sprinkle with salt and allow to cool completely.
3. Serve poke with lotus root chips, garnishing each with a drop of Sriracha and ¼ teaspoon minced chives.
Photo courtesy of the Mango Board