cook: 2 kinds of poke (hamach and ahi

One of the veteran paddlers of my outrigger canoe club had friends who had sport fished in Mexico where they had caught 300 pounds of yellowfin, bluefin and hamachi, and so drove to San Diego on a Monday, drove back Tuesday and sold one pound fish packets after our Wednesday practice. I bought 2 pounds of ahi tuna and 3 pounds of hamachi. The next morning, I made poke for a clay club lunch. Into a bowl went grated ginger, garlic toom (garlic and lemon and olive oil paste), soy sauce, sesame oil, wasabi, sea salt flakes, and chopped green onion.

After whisking the marinade, I took the hamachi out and cut into bite-sized pieces to add to the bowl.

In the meantime, I was also boiling edamame and steaming Japanese rice.

I love hamachi for its buttery flavor. For the ahi tuna, I mixed the same ingredients for the marinade but subbed out the green onion for red onion and added sriracha for spiciness.

I'm almost always intimidated by ahi tuna, especially that blood line in the fish. But the poke tasted great.

For lunch, I served the poke, edamame, rice, pickled jalapenos and serrano, chopped butter lettuce, sunomono or Japanese cucumber salad. Forgot the furikake and the avocado. But Meral and Jeffrey gobbled it up. I had also made musubi snacks, and Zan took the tofu ones...

...while Meral and Jeffrey and I ate the Portuguese sausage and Spam musubi.