Spicy Fish Cake Poke
“Traditional Japanese fish cake meets poke! Chewy, crunchy, spicy and full of umami, it’s so easy to make and so ‘ono.” - Galen Hironaka
Ingredients
- 2 packs Gobo tenpura fish cake, large diced
- 2 packs Uzumaki fish cake, large diced
- 1 ½ pounds Japanese Cucumber, seeds removed, large diced
- 1 tablespoon Canola oil
- 1 jar S&B Crunchy Garlic with Chili Oil
- Green Onion, thin sliced
- 1 tablespoon Sesame oil (optional)
- ½ cup Ogo (optional)
- 1 tablespoon Inamona (optional)
- 1 tablespoon Ginger (optional) grated
Instructions
- Cut the fish cake into poke-sized pieces and place them in a large mixing bowl.
- Split the cucumber in half and scoop out the seeds with a spoon. Slice the cucumber into ¾” thick half-moons and add to the bowl with the fish cake.
- Heat a sauté pan over medium-high heat and add 1 tbsp of canola or sesame oil. Stir in the crunchy garlic sauce (Optional: add in 1 tbsp grated ginger)
- When the sauce becomes aromatic, add the sliced green onions and immediately remove the pan from heat.
- Carefully pour the hot mixture over the fish cake and cucumber. Mix gently with a spatula or wooden spoon. (Caution: the oil is hot!)
- Optional: Fold in ½ cup of chopped Ogo and 1 tbsp of Inamona for added flavor.
- Serve immediately or refrigerate for up to 2 days.
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