Hawaiian Fish Salad Appetizer "Poke"
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Hawaiian fish salad appetizer "Poke" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g diced wahoo (ono fish)
- 1/2 tsp salt
- 2 tbsp. l. olive oil
- Juice of 2 limes
- 2 chopped chili peppers
- 1 tbsp soy sauce
- 1 tsp. sesame oil
- 1 tbsp. l. green onions
- 1/2 cup chopped ogo seaweed (optional)
We recommend
Recipes with similar ingredients: fish fillet, chili pepper, lime juice, soy sauce, green onions, sesame, seaweed
Cooking the dish according to the recipe:
- In a bowl, combine the salt and olive oil, then add the remaining ingredients. Chill in the refrigerator. Serve as an appetizer with chips or saltine crackers.
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