Martha Cheng covers traditional and creative combinations of Hawaii’s famous raw fish bowl in The Poke Cookbook.
Sweet and meaty raw scallops lend themselves to simple poke preparations. Here, grapes underscore that sweetness and a dash of ponzu (a Japanese sauce of citrus and shoyu) delivers brightness. The ponzu in this recipe is made with yuzu, the especially fragrant, tart citrus that’s like a magical mashup of grapefruit, lime, and mandarin orange. Yuzu juice and zest are used frequently in Japanese cooking, anytime a dish needs a blast of refreshing acidity.
- Make the yuzu ponzu: In a small saucepan, combine the bonito flakes, soy sauce, yuzu juice, mirin, and 2 tablespoons of water. Bring to a simmer over medium-low heat, and then transfer the ponzu to a small bowl. Chill it in the refrigerator until cold, about 15 minutes. Then strain the ponzu into a small bowl, discarding the bonito flakes.
- If your grapes are small, halve them; otherwise, quarter them. In a medium bowl, combine the grapes, almonds, scallops, and scallions with the cooled ponzu. Fold gently until thoroughly mixed.
- Serve immediately, before the almonds lose their crunch.
Reprinted from The Poke Cookbook. Copyright © 2017 by Martha Cheng. Photographs copyright © 2017 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.