Looking for a fresh and exciting twist on the classic poke bowl? Look no further! We’re combining the tropical sweetness of mango, aromatic qualities of cilantro, and the fiery kick of Korean chilis together into one flavor-packed bowl. Super customizable and perfect for the summertime!
As discussed in our last poke recipe (Salmon Belly Poke Bowls), poke is a traditional Hawaiian dish consisting of diced raw fish, such as ahi tuna or salmon, that’s been marinated in a savory sauce with a heavy emphasis on simplicity. In recent years, poke has gained tremendous popularity across the mainland United States. It has changed shape to become a great vessel to showcase an individual’s creativity and cultural flavors worldwide.
The sweet and tangy flavor from the mango ‘pops’ the dish and helps combat the complex, slow-building heat from the gochugaru and gochujang.
Cilantro adds an herbaceous brightness to this dish. If you’re part of the group who perceives cilantro as having a soapy or unpleasant taste, pull it out or swap it for another green such as scallions or mixed microgreens!
‘Sushi grade’ is not a regulated term. Instead, the term refers to the freshness and overall quality of fish best suited for eating raw/uncooked. The three most significant things to consider when shopping for fish to eat raw are where you’re sourcing it, the freshness, and the freezing process of the fish. Any fish you may use for sushi or poke should come from a reliable market or fishmonger, be handled at a consistent and controlled temperature at all times, and freeze for a specific time to kill parasites that may be present in the fish (this can be done at home).
It’s also important to remember if you're purchasing salmon for raw consumption, you should avoid wild-caught and go with farmed instead. Wild salmon spend most of their lives in freshwater, where they are at a higher risk of contracting parasites. Aquacultures raise salmon on
parasite-free diets, so they’re safer to eat.
Spicy Salmon & Mango Poke
We’re combining the tropical sweetness of mango, the aromatic qualities of cilantro, and the fiery kick of Korean chilis together into one flavor-packed bowl. Super customizable and perfect for the summertime!
Recipe and Photography by Maya Alderman (@kuishinbo_maya)
Forge to Table Knives
Serves: 4-5
Prep Time: 20 minutes
Marination Time: 2 hours
Ingredients:
1 tablespoon sesame oil
1-½ teaspoons gochugaru
3 tablespoons gochujang
⅛ cup soy sauce
2 teaspoons honey
2 tablespoon kimchi brine/juice
2 tablespoon rice vinegar
16 ounces sushi-grade salmon, cut into 3/4” cubes
¼ cup corn (charred is ideal)
⅛ cup sweet onion
1 large mango, diced
⅛ cup kimchi, chopped
Sea salt, to taste
⅛ cup cilantro, chopped, plus more, for garnish
Toatsed sesame seeds, for garnish
Crispy fried onions, for garnish
Gochugaru (Korean chili flakes) ,for garnish
Cooked sushi rice, rice crackers, seaweed chips, for serving
Directions:
POKE SAUCE. Measure and combine the sesame oil, gochugaru, gochujang, soy sauce, honey, kimchi brine/juice, and rice vinegar in a bowl. Mix everything until well incorporated.
MARINATE. Fold the cubed salmon into your sauce mixture, ensuring all the cubes are covered. Let the salmon cubes marinate for at least two hours.
MIX-IN. After two hours have passed, mix in the corn, minced sweet onion, diced mango, cilantro, and kimchi. Taste and adjust salt levels if necessary.
GARNISH. Garnish with toasted sesame seeds, chopped cilantro, a sprinkle of gochugaru, and/or crispy fried onion. Serve with rice, chips, or enjoy on its own.
A quick story: Before deciding to go to culinary school, I worked at a poke restaurant for a few years. Unfortunately, I was fired for not adhering to the standardized recipes and experimenting with my own creative flavor combinations. Whoops! This experience solidified my decision and desire to go to school for food and pursue this industry! All I wanted was to be creative!
Chef’s Notes:
When making poke, I recommend accounting for 4-5 oz of fish and 1 cup of cooked rice per person.
Feel free to play! Unlike myself, you won’t get in trouble for mixing and matching ingredients… Add cucumbers for crunch, make it vegetarian by replacing the fish with tofu, or add additional sides such as seaweed or crab salad!
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