One of the days in New York I met up with my friend Malin from London who moved to New York a while ago. We usually meet over food and as it was lunch time Malin suggested a takeaway from Whitefish Poké, which we ate on the roof terrace in her building.
It was the first time I had poké; the Hawaiian rice bowl topped with raw fish, but it’s popular in London too. Whitefish Poké is a bit like a Chipotle but for poké; you start off by choosing a base, then which fish and lastly which toppings you want. I had white rice, half tuna and half salmon, and topped it with jalapenos, crispy onions, cucumber and spicy mayo. Really nice!
It was the perfect food for a hot summer’s day in Manhattan, cold and fresh, but more substantial than a salad.
I had such a lovely time catching up with Malin, and later the same day with my friend Lama, and I thought it was really nice to see what their lives are like here. To get to peek into their homes and see their neighbourhoods, so I easier can picture their lives here.
Thanks guys! ❤
Whitefish Poké, 263 West 19th Street (just east of 8th Avenue), New York, NY 10011
I prefer most my fish raw, marinated or cold smoked. Maybe it’s in my Scandinavian genes or maybe it’s because I love sushi so much. Regardless, I like to try new fresh recipes with raw or marinated fish.
This version of tuna tartare is very easy to make, and feels really fresh on your palate, which is just what I like. No need to over-complicate matters when you’re using good ingredients.
Do remember to choose a sustainable tuna, like pole-caught yellow fin tuna.
Tuna tartare with avocado, 2 starter size portions
Most important when eating raw fish is to make sure it’s super fresh. And that you freeze it before you eat it if it’s a wild fish, to kill of any bad bacteria. Farmed fish usually doesn’t have the same bacteria, but if you’re unsure do freeze it first – better to be safe than sorry. Most fish is transported frozen, if that’s the case you don’t need to refreeze it.
120 g sustainable tuna
1 lime, the juice
4 spring onions
small bunch oriander
a few drops Tabasco
1-2 tsp olive oil
a few splashes Worchestershire sauce
salt and pepper
Trim the fish and cut into small cubes. Place in a bowl. Chop the spring onions and coriander.
Spoon the avocado into a bowl and mash with a fork. Season to taste with lime juice, Worchestershire sauce, salt and pepper.
Season the tuna with Tabasco and lime juice. Add some olive oil to coat it. Add salt and pepper.
Divide the avocado mash between two plates and shape into circles. Top with the tuna tartare and decorate with spring onions and coriander.