From Hawaii to New York, Poke is having its day in the sun.

As one of the latest new food trends “Poke,” pronounced “poh-kay” means “to cut” in Hawaiian.

It is usually made with firm fresh fish, cut into chunks, served over a grain and topped with dressing and “garnishes.”

The beauty of preparing “A Poke Buffet” is that it requires very little cooking, just assembly and plating.

For an easy buffet dinner, set out bowl(s) of grains, chopped fresh fish and/or tofu and cooked shrimp, a choice of dressing(s) and then bowls of “toppings.”

Depending on how much time and energy you have, set out at least two from each category. If you are feeling ambitious, set out all the suggested foods.

Set the buffet with bowls, chop sticks and napkins.

Let your guests build their own bowl.

Buy a store-bought exotic fruit platter for dessert and you have a feast.

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MENU

(Serves 6-12)

Poke Grain

Poke Protein

Dressings

Toppings

Fresh Herbs and Seaweeds

Exotic Fruit Platter*

*Recipe Not Given

Poke Grains

2-4 cups cooked brown rice

2-4 cups cooked Jasmine rice

2-4 cups white sushi rice

8-16 oz. cooked soba noodles

1. Place 1 to 4 of the above in separate decorative bowls with appropriate serving pieces.

Poke Proteins

Sushi-quality tuna,

fluke, hamachi and salmon

Firm tofu

Cooked shrimp

NOTE: Allow approximately

4 oz. of protein per person

1. Cut two to six toppings into  1/4 to 1/2-inch cubes.

2. Place each item in its own bowl with appropriate serving pieces.

Dressings

Make and set out at least 2 sauces in individual bowls with spoons.

Classic Poke Dressing

1/3 cup soy sauce

1 tblsp. toasted sesame oil

3  tblsps. rice wine vinegar

1. Whisk or stir the recipe ingredients together until blended, place in a bowl and serve with a porcelain spoon.

Ponzu Dressing

1/3 cup ponzu

3 tblsp. fresh lemon juice

1. Whisk or stir the recipe ingredients together until blended, place in a bowl and serve with a porcelain spoon.

Wasabi Dressing

1/3 cup soy sauce

2 tsps. wasabi powder

1 tblsp. rice wine vinegar

1. Whisk or stir the recipe ingredients together until blended, place in a bowl and serve with a porcelain spoon.

Spicy Mayo

1/3 cup mayonnaise

1 tbls. sriracha

1 tsp. toasted sesame oil

1. Whisk or stir the recipe ingredients together until blended, place in a bowl and serve with a porcelain spoon.

Toppings

Pickled items* – ginger, shitake mushrooms, red onions, cucumber, seaweed salad, etc.

(These are available ready made in the refrigerator section of Asian Markets — H-Mart has a large selection.)

Fresh vegetables – sliced

avocado, bean sprouts, sliced

scallions, etc.

Nuts & Seeds — toasted sesame

seeds,almonds,  peanuts,

shichimi togarashi (available atAsian food markets)

Fresh Herbs & Seaweed

Shiso leaves sliced, sliced

cilantro, chives, mint,

toasted nori

1. Place 2-5 toppings in separate bowls.  Place a demitasse spoon in each bowl.

Alexandra Troy is owner of Culinary Architect Catering, a 32 year-old Greenvale-based company, specializing in private, corporate and promotional parties.  

She lives in Manhasset with her husband and son.

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