Poke Of The Day Recipe
Fresh catch: Chef's selection, served with lomi tomato and kimchee
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Ingredients
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Fish
Lomi Tomato
Kimchee
Garnish
Method
Preparation of Fish
- 1
Cut the Fish
Using a sharp knife, cut the fresh sushi-grade fish into bite-sized cubes. Make sure to keep the fish chilled until you're ready to serve.
Lomi Tomato Preparation
- 2
Chop Ingredients
Dice the ripe tomatoes and chop the green onions finely. Combine them in a bowl.
- 3
Season
Add sea salt and lime juice to the tomato mixture. Toss gently to combine and set aside to let the flavors meld.
Kimchee Preparation
- 4
Prepare Napa Cabbage
Chop the napa cabbage into bite-sized pieces and place it in a bowl.
- 5
Mix Kimchee Ingredients
In a separate bowl, combine Korean chili powder, minced garlic, minced ginger, fish sauce, and sugar. Mix well to form a paste.
- 6
Combine Cabbage with Paste
Add the paste to the chopped napa cabbage and mix thoroughly, ensuring all cabbage pieces are coated. Let it sit for at least 30 minutes to ferment slightly.
Assembly
- 7
Plate the Dish
On a serving platter, arrange the cubed fish, then top with the lomi tomato mixture and a generous serving of kimchee on the side.
- 8
Garnish
Sprinkle sesame seeds and chopped cilantro over the dish before serving for added flavor and visual appeal.