When the boy was lucky enough to bring home 50 lbs of flash frozen ahi last winter from the baja, we dedicated ourselves to mastering how to cook the delicious, clean, and meaty fish. I think I could eat ahi every day, and we basically did for a couple months.
We would sear it rare on the salt block with some sesame seeds and serve it with some jasmine rice. But, what about a veggie? In comes my invention, veggie poke, based off a yummy dish I enjoyed at The Sushi Bar in McCall, Idaho.
It’s quick, simple, refreshing, and sophisticated and brings plenty of color and nutrients to your plate.
- one large cucumber
- one bunch asparagus
- two large carrots
- one large avocado
- sesame seeds
- soy sauce
- juice from one large lemon
- add a teaspoon of olive oil to a medium frying pan and heat over medium heat. rinse and chop the asparagus into .5 inch pieces. add the asparagus to the pan and cook, stirring occasionally, until barely tender. remove from heat.
- peel, core (with a spoon to get the soft seeds out) and medium dice the cucumber and add to a medium bowl.
- peel and medium dice the carrot and add to bowl.
- half, grid in .5 inch pieces, and scoop out small cubes of avocado into bowl.
- once cool, add the asparagus to the bowl.
- mix about 1 T soy sauce, the juice of one large lemon, and a healthy dash of sesame seeds into the bowl. mix well. add more of any of those ingredients to taste and even add some sriracha for some kick.