Ono Poke Bowl with Lime and Hawaiian Chile

Name: Ono Poke Bowl with Lime and Hawaiian Chile
Prep time: 12 min
Total time: 12 min
Yield: 4 people
Cuisine: Hawaiian
Ingredients: 500 g, cubed Ono or wahoo; 1/2 tsp Hawaiian salt; 2 tbsp Olive oil; from 2 limes Lime juice; 2, minced Hawaiian chile pepper; 1 tbsp Soy sauce; 1 tsp Sesame oil; 600 g Cooked rice; 1 small, sliced Cucumber; 2 tbsp, sliced Green onions

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Ono gives a firmer, leaner kind of poke bowl, with lime and chile bringing a brisk freshness that feels different from the richer ahi versions.

Serves: 4 people

Preparation time: 12 min

Ingredients

Ono or wahoo – 500 g, cubed
Hawaiian salt – 1/2 tsp
Olive oil – 2 tbsp
Lime juice – from 2 limes
Hawaiian chile pepper – 2, minced
Soy sauce – 1 tbsp
Sesame oil – 1 tsp
Cooked rice – 600 g
Cucumber – 1 small, sliced
Green onions – 2 tbsp, sliced

Method

STEP 1
Cut the ono into neat cubes and keep it cold. The cleaner you cut it, the nicer the bowl will feel once everything is dressed.
STEP 2
Stir together the lime juice, olive oil, soy sauce, sesame oil, salt and chile. Taste before adding the fish. The dressing should be sharp and bright, not too salty.
STEP 3
Fold the fish through the dressing and chill it for 10 minutes. That is enough to season the fish without letting the lime dominate.
STEP 4
Serve over rice with cucumber and green onion. This bowl tastes especially good when everything stays cool and crisp.