Hot Sizzle Wok Poke
Hot Sizzle Wok Poke by Chef Sam Choy
Serves 2 to 3 as entree
Cubed fish is quickly stir-friend and served over crisp lettuce. What makes this dish so good is the complex mix of flavors in the sauce. Besides the usual onion ,garlic, ginger, shoyu, and sesame oil (typical of so many stir-fries) I use cilantro andoyster sauce, plus a dash of Sriracha hot sauce for a hot accent. I like to make this in a wok, but if you dont have a wok, a large saute pan will do.
- 1 pound ono fillet (or any fresh white fish), cut into 1/2-inch dice
- 3/4 cup onion, peeled and cut into 1/4-inch dice
- 2 teaspoons garlic, peeled and minced
- 1/2 teaspoon ginger, peeled and grated
- 1/4 cup cilantro, chopped
- 2 teaspoons oyster sauce
- 1 tablespoon shoyu
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha hot sauce
- 2 tablespoons oil for sauteing
- 2 1/2 cups mesclun, mixed greens, or lettuce, shredded for garnish
Preparation: Mix the ono, onion, garlic, ginger, cilantro, shoyu, oyster sauce, Sriracha sauce, and sesame oil, just as if you were making the poke.
Put the 2 tablespoons of cooking oil into a wok or large saute pan over medium-high heat. Flash-fry the ono poke, then remove immediately from heat. Serve fish on a bed of shredded lettuce, either on individual serving plates or a family-style platter.