Chef Mark Sylvester

'Til We Eat Again

Yellow Tail Poke

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My friend Matt called to say that he had 4 freshly speared Yellow Tail fish and wanted me to clean, filet and prepare them for eventually being smoked. Yes! He asked me to deliver one of the fish to a friend on the way home, and when I arrived it was clear that I couldn’t just drop off the fish. It needed to be prepped and broken down. Sure. What I was not ready for was her wanting to live broadcast my efforts via the new app Periscope. So, for 29 minutes, we broadcast live from her kitchen and took the fish from it’s whole state all the way down to the crock pot to make stock. You can watch the entire video here. I then came home and proceeded to breakdown the other 3 fish and prepared them to be smoked in a week or so. In the meantime, I saved all the trimmings from fileting the fish and made this delicious Poke. Yellow Tail Poke - large  
Yellow Tail Poke
 
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This is a great way to use up small scraps of fish when you have a whole fish, and want to do something interesting with the small bits.
Author:
Recipe type: Appetizer
Cuisine: Asian
Ingredients
  • 8 oz Yellow Tail, cut into bite sized pieces - can substitute any mild flavored fish
  • 2 Green Onions, minced
  • 1 teaspoon Sesame Seeds
  • ¼ cup Toasted Sesame Oil
  • ¼ cup Ponzu sauce - can substitute Tamari, Soy or Braggs Aminos
  • ¼ cup diced Cilantro - can substitute curly leave parsley
  • ½ teaspoon Chili Flakes
  • 1 teaspoon Siracha sauce or Tabasco
Instructions
  1. Dice the fish and reserve.
  2. Mix all of the ingredients and pour over the fish.
  3. Mix fish in and chill overnight