Hawaiian Poke Bowl (Yellowfin Tuna and Escolar)

This dish is so hot right now. It’s the new fast food for the upper echelon of society. Pick a vibrant neighborhood in any metropolitan area in the United States, and I’d bet you’ll find a poke bowl joint. The ultimate fantasy though, is this: you are strolling down the boardwalk, the feel of a warm gentle breeze, the sound of waves crashing into the shoreline, the smell of salt in the air, to grab a fresh poke bowl at your local spot. On the way back to your light filled, plant haven, boho chic apartment you grab an iced latte to enjoy on your small but functional balcony with a sliver of a sea view. Oh what an afternoon.

Enough daydreaming. We’ve got a meal to cook. You might be 1,000 miles from the sea. It might be the dead of winter when you’re reading this. None of that matters though because this dish will instantly transport you to the shores of Maui.

Poke is a pretty straightforward dish with a pretty straightforward origin. The word “poke” in Hawaiian translates to “chunk” in English. The dish is literally any meat or seafood cut into chunks and marinated. With origins most likely in Hawaii, or the South Pacific more generally, it’s natural that this meat or seafood was then probably mixed with local grains, fruits, and/or vegetables. And, that’s where the inspiration for my version of a Hawaiian Poke Bowl comes from: commonly used, locally available ingredients.

Tuna is widely thought of as the poke bowl protein of choice by default. You can certainly make this dish with just Tuna if you’d like, but for a unique twist, I decided to add Escolar to the ingredient list. Also known as “White Tuna”, Escolar is an unbelievably delicious fish. Found most often in deep tropical waters, this fish species is much more common among local Hawaiian cuisine than anywhere else in the United States. It’s worth noting that its uniquely high fatty acid content can lead to gastrointestinal discomfort if eaten in large quantities. Generally though, any serving under 6 oz should be just fine. And it’s definitely worth a try… just in small portions. Mixed together with fresh tuna in a sesame, soy, lime and garlic marinade makes for a scrumptious ceviche that can be used across many other recipes.

Coconut is synonymous with the tropics. It’s been incorporated with Hawaiian cuisine since man stepped foot there. Coconut cream is slowly caramelize with basmati rice for the base. That’s topped by toasted sesame sugar snap peas glazed in honey. Snap peas are long associated with Eastern cuisines, and in many ways, Hawaii has acted as a lynchpin or launching pad, so to speak, between Eastern and Western cultures. For this very reason, kiwis and mangos, which are both native to Eastern Asia, are more commonly considered alongside any Hawaiian or tropical cuisine instead. So, I mixed these “Hawaiian” fruits together with onion, lime, and cilantro for a simple but tasty salsa. Combining these components of my Hawaiian Poke Bowl with the fresh ceviche and topping everything with Yum Yum sauce it’s one of the best things I’ve made to eat in a while.

What is Yellowfin Tuna?

Yellowfin tuna, also known as Thunnus albacares, is a species of fish belonging to the tuna family, Scombridae. It is found in tropical and subtropical waters around the world, particularly in the Atlantic, Indian, and Pacific Oceans.

• Appearance: Yellowfin tuna has a streamlined and torpedo-shaped body with a metallic blue to dark purple back, fading to silver on the belly. Its most distinctive feature is the long, bright yellow finlets that run along the dorsal and anal fins, giving the fish its name.
• Size: Yellowfin tuna is a relatively large species, with adults typically reaching lengths of 6 to 7.5 feet (1.8 to 2.3 meters) and weighing between 100 to 400 pounds (45 to 180 kilograms). However, larger individuals can grow even bigger.
• Flavor and Texture: The flesh of yellowfin tuna is prized for its mild to moderate flavor, which is often described as meaty, rich, and slightly sweet. It has a firm texture that holds up well to various cooking methods, making it a versatile fish for both raw and cooked preparations.

Yellowfin tuna is highly valued in the culinary world. It is commonly used for sushi, sashimi, and other raw seafood dishes due to its flavorful and tender flesh. It can also be grilled, seared, or baked, and is often featured in dishes like tuna steaks, tuna tartare, or as an ingredient in salads, sandwiches, and stir-fries.

What is Escolar?

Escolar, also known as the butterfish or white tuna, is a species of fish that is primarily found in tropical and subtropical waters around the world. Here’s some information about escolar:

• Appearance: Escolar has an elongated body with a dark, olive-green color on the upper part and a lighter shade on the belly. It typically has a smooth and slippery skin with no scales. The fish can grow up to about 6 feet (1.8 meters) in length and can weigh up to 200 pounds (90 kilograms).
• Flavor and Texture: Escolar is known for its unique flavor and texture. It has a rich and buttery taste, often described as similar to the flavor of melt-in-your-mouth fatty tuna or a cross between tuna and cod. The flesh is soft and delicate, with a smooth and almost creamy texture.
• Health Considerations: It’s important to note that escolar contains a high level of naturally occurring wax esters, specifically gempylotoxin, which can cause digestive issues in some individuals. These wax esters are not present in other commonly consumed fish. As a result, some countries have issued advisories or regulations regarding the sale and consumption of escolar.

Escolar is highly regarded in the culinary world for its distinct flavor and texture. It is often used in sushi and sashimi preparations, where it is prized for its buttery quality. The fish is also suitable for grilling, broiling, or baking, and its flavor pairs well with a variety of seasonings and sauces.

Hawaiian Poke Bowl (Tuna and Escolar)

5.0 from 1 vote

Course: MainsCuisine: Hawaiian, Caribbean, AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Tuna and Escolar ceviche, caramelized coconut rice, honey glazed toasted sesame snap peas, topped with fresh kiwi mango salsa

Ingredients

• Tuna and Escolar Ceviche

• 1/2 pound sushi grade tuna

• 1/2 pound escolar

• 1 tablespoon sesame oil

• 1 tablespoon soy sauce

• 1 whole lime, juiced

• 1 clove garlic, minced

• 1 teaspoon ginger, minced

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• Caramelized Coconut Rice

• 2 cups basmati rice

• 1 cup coconut cream

• 2 cups chicken broth

• 1/2 cup chives, chopped

• 1 tablespoon brown sugar

• 1 teaspoon salt

• Fresh Kiwi Mango Salsa

• 1 cup mango, diced

• 1 cup kiwi, diced

• 1/2 cup sweet onion, diced

• 1 whole lime, juiced

• 1/2 cup cilantro, chopped

• 1 clove garlic, minced

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• Honey Glazed Toasted Sesame Snap Peas

• 1 pound sugar snap peas

• 1 tablespoon sesame oil

• 1 tablespoon sesame seeds, toasted

• 1 tablespoon honey

• 1 teaspoon salt

• 1 teaspoon ground black pepper

Directions

• Pat tuna and escolar fillets dry. Dice into 1/2″ cubes and place into a bowl (or plastic bag). Combine the remainder of the ceviche ingredients in a separate bowl and pour over diced fish. Marinade in the refrigerator for 1 hour.
• Preheat the oven to 425°.
• Throughly rinse the rice in a colander until the rinsed water becomes clear. Drain well. In a medium saucepan, combine the basmati rice, coconut cream, chicken stock, brown sugar, and salt. Stir often until the mixture comes to a boil. Immediately reduce the heat to low and cover. Let simmer over low heat for 45 minutes. It’s important not to touch the rice until the 45 minute mark. This allows the coconut cream to slowly caramelize. At that point, add the fresh chives and fluff with a fork, being sure to scrape up any bits of rice that may have stuck to the pan.
• Prepare the kiwi mango salsa while the rice is cooking. Thoroughly combine all of the prepared ingredients – kiwi, mango, onion, lime juice, cilantro, garlic, salt, and pepper – in a bowl. Cover and refrigerate until ready to serve.
• Toss the sugar snap peas with sesame oil, salt, and pepper. On a sheet pan, roast for 10-12 minutes. While the snap peas are roasting, heat a small frying pan over medium-high heat. Once hot, dry toast the sesame seeds for 1 minute and set aside. Remove the sugar snap peas from the oven and immediately toss with honey and toasted sesame seeds.

To construct the Hawaiian Poke Bowls, simply layer the ingredients in the following order: caramelized coconut rice, honey glazed toasted sesame snap peas, tuna and escolar ceviche, kiwi mango salsa, yum yum sauce. Enjoy!