Hamachi Poké Bowl With Carrot, Snap Peas, Mint, and Coconut

Julia Millay Walsh

A raw fish salad served as an appetizer in Hawaiian cuisine, poké is gaining steam on the mainland as a healthy, fresh lunch option. Chef Dakota Weiss of new Santa Monica, California, restaurant Sweetfin Poké is putting a Golden State–inspired twist on the dish with sustainably caught fish, vegetable, and tofu poke bowls, which are filled with your protein of choice, farmers market–fresh vegetables, interesting sauces, and spices. We daresay it’s the new sushi!

If you’re not in the area, you can easily make it at home. Today, Weiss is sharing her recipe for the restaurant’s new seasonal dish: hamachi poké with carrot, lime and Sriracha sauce, sugar snap peas, mint, and toasted coconut. Note: You’ll need a juicer for this recipe. Bon appétit and aloha!

NOTE: Serves 4 people (each portion 5 oz.).

Ingredients for the sauce

1/2 cup fresh carrot juice

1/4-inch piece ginger (add to your juicer while juicing the carrots)

3 1/2 tbsp. fresh lime juice

1 1/2 tbsp. fish sauce

1 tbsp. rice vinegar

1 tbsp. mirin

1 tbsp. sesame oil

1 tbsp. Sriracha sauce


Directions for the sauce

Mix all ingredients together!



4 servings brown rice, steamed, or kelp noodles

1 1/2–lb. hamachi loin (about 1 side); cut out the bloodline and dice the flesh into 1/2-inch cubes

1 bunch (mixed-coloured) baby carrots, washed, peeled, and julienned thinly (with a mandolin if possible)

1/4 lb. sugar snap peas (julienne them and set aside)

10 leaves fresh mint, chiffonade and save some baby leaves for garnish

1/2 shallot, brunoise

Zest of 1 lime

3 green onions, chopped

1 tbsp. mixed black and white toasted sesame seeds

1/2 cup toasted coconut

Pinch Himalayan salt


Directions for the bowl

Divide brown rice or kelp noodles into 4 bowls. Mix all remaining ingredients together and serve evenly among the bowls. Top with sauce. Enjoy!

Need a juicer? Shop a top pick of ours below.

Have you had (or made) poké before? Tell us in the comments below!

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