Chef Ravi Kapur of San Francisco’s Liholiho Yacht Club has earned a cult following for his neo-Hawaiian cuisine. Here, the 2016 Best New Chef shares ten tips for making perfect poke, the hottest dish on menus right now.
1. Talk to your fishmonger.
“Sometimes the best and freshest fish is not what’s out on the counter, but if you’ve developed a good relationship with the folks at your market, you might get access to something better that they’re keeping in the back. Tell them you’re looking for fish for ceviche, in case they might not be familiar with poke; fish that works well for ceviche will work equally well for poke.”
2. Experiment with different fish.
“On the West Coast, we get great local halibut; you could also use sea bass, salmon, fluke, ocean trout, albacore or tombo tuna, Hamachi, sea bream or snapper. If you choose ahi (a.k.a. yellowfin), center loin costs more but will have less silver skin and connective tissue to cut through. The most important thing is that it’s fresh. Great poke is about letting the quality of the fish shine through, not masking subpar fish with other ingredients.”