This is a “noveau” style poke taking a few traditional ingredients and pairing them with new tastes and textures like crunchy tobiko and spicy wasabi. Ono with Tobiko.
- 1 pound sashimi-grade ono cut into 3/4‑inch dice
- ½ cup chopped red onion
- ¼ cup thinly sliced green onions
- ½ cup ogo seaweed rinsed and chopped
- ¼ cup tobiko
- 2 tablespoon black sesame seeds
- 1 tablespoon lemongrass white inner parts only, minced
- 1 tablespoon ginger peeled and grated
- 1 clove garlic peeled & minced
- juice of 1 lime
- ¼ cup peanut oil
- 1 tablespoon prepared wasabi
- 1 teaspoon sesame oil
Put the ono, red onion, green onion, ogo, tobiko, and sesame seeds in a bowl and mix well. Make the dressing: Put the ginger, garlic, lemongrass, and lime juice into the bowl of a mini food processor. With the machine running slowly pour the peanut oil into the machine. Process until a thick emulsification forms. Add the sesame oil, wasabi, salt and pepper to taste. Add the dressing to the bowl with the ono mixture and gently fold the ingredients together until the fish is well-coated but not wet. You may not use all the dressing. Cover and chill. Serve with a bit more ogo as garnish.