Poké Crunch

March 8, 2018

Poké? Yes. Nachos. Yum. Poké Nachos? A match made in heaven!

 

If raw fish is your thing, you’ve probably already tried poké, likely in a rice bowl or sushi burrito. We set out to try making it in nacho form – and it was delicious. With crunchy wonton chips, refreshing raw salmon and a tangy pop from pickled red onion and spicy lime flavoured cucumber, poké nachos are the next best fusion of flavours missing from your plate!

 

Check out the recipe below. Serves 4.

 

Ingredients

 

  • 1 fillet of sushi grade salmon and/or yellowfin tuna

  • 1 pack of wonton wrappers

  • ¼ cup of finely diced red pepper

  • ¼ cup of finely diced green onions

  • ¼ cup of diced cucumber

  • ¼ cup of sliced red onion

  • ½ of an avocado

  • ¼ teaspoon of chilli flakes

  • Finely chopped cilantro or parsey (to top)

  • Wonton wrappers

  • Paprika

  • Five spice

  • 1 tablespoon of sugar

  •  ¼ teaspoon of chilli flakes

  • 4 tablespoons of rice wine vinegar

 

For the sauce

  • 2 tablespoons of mayo

  • ½ tsp of sriracha

  • ½ teaspoon of paprika

  • 1 teaspoon of soy sauce

 

Directions

  1. Cut the fish into cubes.

  2. Make the pickled red onions: Add the diced red onions to a clean container, add 3 tablespoons of rice wine vinegar along with 1 tablespoon of sugar and ¼ cup of water. Leave to pickle for at least one hour.

  3. Make the spicy lime cucumber: add the diced cucumber to a clean container, add ¼ teaspoon of chilli flakes, the juice and zest of one lime, 1 tablespoon of vinegar, and ¼ cup of water. Leave to pickle for at least one hour.

  4. Cut the avocado into cubes.

  5. Cut wonton wrappers in half diagonally, then in half again, diagonally.

  6. Spray a baking tray with oil. Place the wontons on the tray then spray the side facing up with oil as well.

  7. Coat wontons with paprika and five spice seasonings before putting them in the oven for 5-7 minutes, or until they reach the level of crunchiness you desire!

  8. Make the sriracha mayo: combine the mayo with sriracha, paprika, and soy sauce.

  9. Add the chips to the bowl and top with the tuna, avocado, red peppers, green onions, red onion, and cucumbers. Squeeze any remaining lime on the nachos, and then top with the spicy mayo and cilantro.

 

 

 

 

 

 

 

 

 

 

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