Ahi and Onaga Poke with Green Papaya Salad and Lime Vinaigrette
Green papaya salad was introduced to Hawaii by immigrants from Southeast Asia. Its crunchy, fresh flavor has become a favorite. This poke (say po-ke) is an updated version of a traditional Hawaiian dish made with raw fish, salt, seaweed, and chilies. Onaga is the Japanese name for red snapper; ahi is the Japanese name for both bigeye and yellowfin tuna; substitute any firm white-meat fish.
Ingredients
- Poke
- Sashimi-grade ahi tuna - One, 8-ounce block
- Onaga (red snapper) - One, 8-ounce block
- Wasabi Paste - 2 tablespoons (available in Asian markets)
- Red Tobiko - 4 teaspoons, (available in Asian markets) or salmon caviar
- Pickled Ginger - 4 teaspoons
- White Sesame Seeds - 2 teaspoons
- Fresh Chives - 4 teaspoons, finely snipped
- Ogo (seaweed) - 4 teaspoons (available in Asian markets)
- Olive Oil - 6 tablespoons
- Salt and freshly ground white pepper to taste
- Lime Vinaigrette
- Fresh lime juice - 2 tablespoons
- Salt and freshly ground white pepper to taste
- Olive Oil - 6 tablespoons
- Green Papaya Salad
- Green Papaya - 1-1/2 pounds
- Wasabi Paste - 4 teaspoons
- Red tobiko or Salmon caviar - 4 teaspoons
- Fresh Chives - 4 teaspoons, finely snipped
Instructions
To prepare the poke: Cut the ahi and onaga into 1/4-inch dice. In a medium bowl, toss the fish with all the other poke ingredients and refrigerate for about 30 minutes.
To make the vinaigrette: Combine all ingredients in a screw-top jar and shake vigorously. Set aside.
To make the salad: Wash, peel, and pit the green papaya. Cut the papaya into shreds. Combine the papaya, wasabi, tobiko, and chives and mix with the lime vinaigrette to taste. Refrigerate for about 30 minutes, or until chilled.
To serve: In the middle of each of 4 chilled plates, place equal amounts of poke in a 4-inch circle. Place the papaya salad around the poke.
