Pan-Fried Pipikaula Poke & Watercress Salad
"A local twist on a classic warm spinach salad, this recipe is simple, fresh and ‘ono. Pipikaula and ponzu bring bold flavors to crisp watercress for a dish that’s perfect with any meal." - Chef Keoni Chang, Chief Food Officer
Ingredients
- 3/4 pound Pipikaula Poke
- 1 bunch Local watercress
- 2 Tomatoes, cut into wedges
- 1/2 Maui onion, thinly sliced
- 1/4 cup Ponzu
Instructions
- Heat a large sauté pan over medium-high heat. Add the pipikaula poke and cook for 3-5 minutes, stirring occasionally, until lightly crisped and caramelized.
- Add the ponzu to the hot pan and toss to coat, scraping up any browned bits from the bottom of the pan.
- In a large mixing bowl, combine the watercress, tomatoes, and Maui onion.
- Pour the hot pipikaula and ponzu mixture over the vegetables and toss gently until the watercress is lightly wilted.
- Transfer to a serving platter and drizzle with additional ponzu to taste. Serve immediately.
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