Put a New Spin on Seafood with Hamachi Poke

I've mentioned before that Tuna Poke (pronounced poh-keh) is one of my all-time favorite foods. With a bowl of hot rice, it's simply without parallel from an effort to taste ratio. That's why as summer wears on, and cooking in a hot kitchen becomes increasingly tedious, Poke becomes a regular part of the rotation.

The problem is, no matter how much I love something, I can only eat a dish so many times before I lose interest and move on. The secret to Poke's long running popularity at my table has been its versatility. With different fish, condiments and seasonings there's an almost infinite number of possibilities.

This Poke made with hamachi, red onions and pistachios has been a big hit. With a spicy dose of chili bean paste and refreshing herbal accents coming from the ginger and cilantro, it's an equally satisfying dish that's refreshing and perfect for a hot summer day.

Because the fish is not cooked, be sure to check out my post on selecting fish that is safe to eat raw.