Full disclosure, the lunch spot we are now drooling over on command was once something we gave a sideways glance. Fast-food poké? How could this be a thing? We were slow to the draw after Sweetfin Poké opened here in L.A. months back, but once we stepped inside their gorgeous dining room we immediately changed our tune. Now we’re happily lining up behind half the city each noon hour for fresh sashimi atop bowls of kale salad and kelp noodles.
We honestly don’t know what took us so long to get on board what is essentially our dream fast-food.
Chef Dakota Weiss is driving Sweetfin’s ultra-fresh menu serving sustainable “pole-to-bowl” (why not?) dishes we’re obsessing over. We swiped this impressive poke recipe from the chef for readers to make at home. If you’re looking for a kitchen adventure that fits the warming weather, we can’t think of anything better…
Sriracha Hamachi Poké with Mint + Toasted Coconut
Makes 4 five-ounce servings
Ingredients:
1 ½ lb hamachi loin (about 1 side), bloodline removed, cubed (1/2 inch)
1 bunch (mixed colored) peeled baby carrots, julienned as thin as possible
¼ lb sugar snap peas, julienned
10 leaves fresh mint, chiffonade
baby mint leaves for garnish
½ shallot, brunoise
1 lime, zest only
3 green onions, chopped
1 Tbsp mixed black and white toasted sesame seeds
½ cup toasted coconut
pinch Himalayan salt
For the sauce:
½ cup fresh carrot juice
¼ inch piece ginger (add to the juicer while juicing the carrots)
3 ½ Tbsp fresh lime juice
1 ½ Tbsp fish sauce
1 Tbsp rice vinegar
1 Tbsp mirin
1 Tbsp sesame oil
1 Tbsp sriracha sauce
Directions:
For the sauce:
Mix all ingredients together.
To assemble:
Mix everything together and serve over a bed of steamed brown rice or some kelp noodles.
By Sweetfin Poké’s Chef Dakota Weiss.
