A cross between sushi and ceviche, it originated in Hawaii where Japanese and Polynesian cultures merged.
600g fresh fish (tuna belly, if possible), diced into 2cm cubes
4 cloves garlic, minced
3cm piece ginger, grated
2 tsp sesame seeds, toasted
1 Tbsp soy sauce
1 Tbsp sesame oil
Sea-salt flakes and freshly ground black pepper, to season
1 fresh mature coconut (with brown husk)*
1 large green mango*, peeled, cut into fine batons
1 red onion, finely sliced
1 red banana chilli, finely sliced
1⁄2 cup alfalfa sprouts
4 green shallots, finely sliced
1 Tbsp extra virgin olive oil
Juice of 2 limes
*Available at Asian supermarkets
Put fish in a glass or ceramic bowl. Add garlic, ginger, sesame seeds, soy and sesame oil. Season generously. Mix, cover and put in fridge for 30 minutes to marinate.
Meanwhile, crack open coconut, remove meat and grate coarsely. Transfer to a large bowl. Add mango, onion, chilli, sprouts and 1⁄2 of the shallots. Toss and season. Drizzle with oil and lime juice.
Mix remaining shallots through poké and serve with coconut salad.