Poke is a dish that is akin to the Spanish ceviche. It is basically raw fish that is “cooked” in sour/salty agents like soy sauce or vinegar and other spices. Of the types of fish used to make poke, ahi tuna is probably the most familiar, especially in Japan and Hawaii. Tuna’s firmness and consistency makes it ideal for this mouth-watering dish. But really, one can use any fish, especially those that are commonly served raw in sushi or sashimi dishes. Like mackerel, or saba. If you’re into raw fish, the great flavor of of mackerel is enough reason for you to dig in, poke style!
1/4 lb sushi-grade mackerel, deboned and shredded or cut into tiny pieces
1tbsp chopped onions
1 tbsp chopped ginger
1 tbsp lemon juice
1/4 cup white vinegar
1 tbsp chopped green onions
1 small red Thai chilli, thinly sliced
1 tsp fish roe (optional)
Salt and pepper to taste
Place the shredded mackerel in a large mixing bowl. Add the vinegar and let stand for 5-7 minutes. Drain the vinegar. Add onions, ginger and lemon juice. Toss the mixture. Add Thai chillies. Season with salt and pepper to taste. Chill the poke in the refrigerator for at least 30 minutes before serving. When ready to serve, top with green onions and fish roe.