Poke Nachos with Gochujang Mayo Sauce
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4.5
4 reviews
Excellent
Poke Nachos with Gochujang Mayo Sauce
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 12 oz tortilla chips
- 3/4 lb ahi tuna sashimi grade
- 3/4 lb salmon sashimi grade
- 2 lime juice and add to sauces
- 1 avocado
- 2 jalapeno pepper or Korean Green Chili peppers
- 1/4 cup cilantro chopped
Poke Marinade
- 2 Tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp sesame oil
Reduced Sweet Soy Sauce
- 4.5 Tbsp soy sauce jin ganjang
- 3 Tbsp sugar
- 1.5 Tbsp water
- 1 Tbsp honey
- 2 tsp lime juice
- 2 tsp maesil syrup green plum, cheong
- 1.5 tsp sesame oil
Gochujang Mayo Sauce
- 1/2 cup mayonnaise
- 1 Tbsp water
- 2 tsp gochujang
- 1 tsp lime juice
Instructions
- Cut salmon and ahi tuna into poke cubes - no bigger than 1/2 inch. Because these will be used as toppings for nachos, we don't want them too big.
- Marinate salmon and/or tuna with soy sauce, vinegar and sesame oil. Mix it well and refrigerate in the marinade while you prepare the other ingredients. Marinate for 15 min or let it marinade longer (even overnight up to 2 days).
- In small sauce pot, add ingredients for the Reduced Sweet Soy Sauce - soy sauce, water, sugar, fresh lime juice, honey, sesame oil and maesil syrup (green plum). Check notes for substitute recipe for Green Plum Syrup (Maesil Cheong).
- Bring the sweet soy sauce to boil then immediately reduce to simmer (lowest setting should work). Watch the pot because the sauce can easily boil over. Simmer and reduce the sauce for 15 min or so. Let it cool. The sauce should be thick and syrup once cooled.
- Cut avocado into small cubes (smaller than fish). Chop green onions and cilantro.
- Slice Jalapenos thinly - to reduce the heat, you can remove the seeds. Add more or less to taste.
- In a bowl mix mayo, gochujang, water and fresh lime juice. If you don't have gochujang, use siracha but reduce the amount of lime juice in that case. If you have a sauce bottle, fill it with the mayo and sweet soy sauce. It makes it lot easier to dress the chips.
- HOW TO PLATE - when you are ready to serve, layer a large platter (16"x10") with tortilla chips. Then top it with the marinated fish cubes (poke), avocado, green onions, jalapeno peppers and cilantro. Drizzle the top with gochujang mayo and reduced sweet soy sauce. I usually like to use a sauce bottle or spoon and drizzle in a criss cross fashion,. Be sure to not skimp on the sauce.
Notes
- You can read more about Maesil Cheong (Green Plum Syrup) HERE. If you don't have Maesil you can substitute the following. For 2 tsp Maesil Cheong = mix 1/2 Tbs water + 1/2 tsp apple cider vinegar + 1/4 tsp sugar.
- Be sure to keep the poke fish refrigerated until you are ready to serve.
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.03g
(2%)
Cholesterol
13mg
(4%)
Sodium
627mg
(26%)
Potassium
128mg
(3%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
624IU
(12%)
Vitamin C
0.4mg
(0%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 13mg | 4% |
| Sodium | 627mg | 26% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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