Prep 10 mins
Cook 30 mins
I found this recipe in the Honolulu Advertiser, and it was highlighting island food that had been given a healthy twist. This poke weighs in at only 206 calories, 4 grams of fat, and 2 grams of dietary fiber!
- 59.14 ml soy sauce
- 59.14 ml peeled minced gingerroot
- 29.58 ml minced garlic
- 2.46 ml red pepper flakes (or 1 chopped Hawaiian chili pepper)
- 9.85 ml sesame oil
- 453.59 g fish fillet ('ahi)
- 1 small onion, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 226.79 g coarsely chopped baby bok choy
- 118.29 ml chinese snow peas, trimmed
- In a bowl, mix the soy sauce, ginger, garlic and chili pepper with 1 teaspoon sesame oil.
- Place the 'ahi in a bowl and mix with half the soy mixture.
- Cover and let stand for 20 minutes at room temperature.
- Heat a large nonstick frying pan over high heat and coat the pan with 1 teaspoon sesame oil and spray with nonstick cooking spray.
- Stir-fry the onion and bell pepper, about 4 minutes.
- Add the bok choy and snow peas, toss for another 2 minutes.
- Stir in the rest of the soy mixture. Cook for another minute.
- Push the vegetables to one side of the pan and, over high heat, stir-fry the 'ahi with its sauce for about 2 minutes.
- Remove immediately (you want to just sear the 'ahi on the outside) and serve with vegetables underneath and 'ahi on top.
- Steamed rice would be great, too, but count the calories and limit the portion size.
I really didn't think this would come out as good as it did. The megadoses of garlic and ginger make it very flavorful. I put in 2 T sherry when I was saute-ing the onions, and that gave some wonderful flavor too. I used peanut oil to prevent sticking. Veggies release water when cooked, so I had to drain the pan. I cooked the fish (i used a thick slab of salmon) separately on a stove-top grill, putting a cover on it because the outside was done before the inside. I then added the veggies and heated through. Makes a hearty dinner for two.