Poke Tacos | Cooking With The Kems

Poke is a refreshing summer dish, and today we’re marinading our fish with a savory, sweet combo of rice vinegar, soy sauce, ginger, and more. We made this dish even more exciting by frying wonton shells and serving it up like tacos and tostadas, and topping with avocado, spicy mayo, serrano pepper, and scallions.
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Recipe:
Ingredients:
1-2 lb. Sushi Grade Ahi Tuna, finely diced
2 Persian Cucumbers, finely diced
1 bunch Scallions, fine julienne
1-2 Avocado, finely diced
1 Serrano pepper, thin slices
Lemon
Furikake
¼ cup Kewpie Mayo
¼ cup Sriracha
Wonton Wrappers
Special Tools:
Spider Strainer
Metal Ladle
Deep Fryer or Deep stock pot for frying.
Marinade
¼ cup Low sodium soy sauce
2 tsp Rice vinegar
1 ½ tbsp Sugar
½ tbsp Sesame Oil
1 tsp Freshly grated ginger
1 clove Grated garlic
½ tsp Aleppo Pepper
Salt and pepper to taste
Preparation:
In a mixing bowl combine all marinade ingredients and mix well, taste for seasoning and set aside.
Cut the tuna into small dice.
Place into a bowl and add the marinade in and toss. Cover and place in the refrigerator for 30 minutes and no more than 2 hours.
Cut the rest of the vegetables and scallions
In a small bowl mix the sriracha and kewpie Mayo and place in a zip bag or bottle.
Dice avocados and sprinkle with salt and toss with olive oil and a squeeze of lemon right before serving
Wonton shells
Heat vegetable oil to 350F
Once oil is ready, place carefully using the spider strainer, followed by the ladle to form a rounded cup-shape.
Fry until golden brown and repeat.
Assembly
Toss the tuna with the cucumbers and scallions
Place wonton shell on plate and spoon some of the poke mixture into the shell
Toppings in this order: avocado, couple slices of Serrano chili, kewpie Mayo drizzle, furikake, and scallions.
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Credits:
Chef - Stephen Kem
Directors - M&M
DP/Editor: Anghel Paras
Special Thanks to the Kem Family & TK Gorgonia
Music by Chillhop: chillhop.com/li...
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