Ingredients
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2~14 oz cans Native Forest Organic JackfruitThere are many different jackfruit products on the market and they are not all the same quality. After my experiments I highly recommend this brand which creates the best flavors.
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1 Tbsp Wakame seaweedWakame is dried seaweed that can easily be found in any Asian market.
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1 Tbsp Sesame seedsWhite or black or a combo of both. Personally, I prefer both. Definitely toast these lightly which gives them a very distinct flavor.
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2 Tbsp Maui sweet onionSweet onions provide flavor without pungency or heat.
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1/3 cup Cilantro leaves no stemsChopped
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2 whole ScallionsThinly Sliced
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Sauce
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2 Tbsp TamariWe like organic and gluten free. Reduced sodium can also be substituted here
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1 Tbsp Coconut AminosBig Tree brand is my favorite and makes for the best flavor.
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1 Tbsp HoneyRaw and unfiltered is preferrred. Can substitute coconut nectar, agave syrup or maple syrup.
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1 Tbsp Sesame oilOrganic and toasted is best
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1 Tbsp Wild Brine Kimchi SrirachaThis is totally optional as it adds a little heat but it really adds to the flavor. Or try our house made Sauer-Sriracha here https://thefermentedchef.com/recipe/sauer-sriracha-sauce/
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1/3 cup Avocado oil or neutral flavored vegetable oil
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2 Tbsp Filtered water
Directions
Poke (pronounced poh-kay) is a very common Hawaiian ‘raw fish salad’ and one of my favorite dishes from the islands. However, as our diets began to shift from consuming meat and animal-based proteins to consuming a completely plant-based menu we eliminated many of our favorite meat dishes. Then, while attending The 12th annual Avocado Festival on the Big Island of Hawaii in 2018, I tasted a glorious fishless Poke made from adzuki bean tempeh by a Maui-based company called Zuki. After tasting this vegan rendition of the classic Poke (which was absolutely awesome and spot on!) I was hooked… addicted even, and had to have more! But to my dismay I couldn’t find any Zuki Tempeh to purchase, so I had to find another suitable base that was organic, plant-based and reasonable to source. I decided to try out another new found favorite: Jackfruit, or as we now playfully call it, “Chick’un of the Tree”. Ever since, Jackfruit has become a staple in our diet as a wonderful meat substitute (and a delicious food in its own right). It definitely works to create a great replica of the traditional raw fish poke, not to mention many other “Chick’un of the Tree” recipes! This is a pretty simple recipe to familiarize yourself with Jackfruit or add to your plant-based arsenal and I really hope you enjoy the results! Please let me know what you think!
Love Liza
Steps
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1
Done
15 minutes
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Process JackfruitOpen cans of jackfruit and drain out all liquid. Place in a bowl lined with cheesecloth and begin to twist the jackfruit tight inside cheesecloth to squeeze out as much liquid as possible (this is essential to ensure the jackfruit can absorb the sauce for optimum flavor). Finally, chop the jackfruit to half-inch sized chunks and place in medium-sized bowl. Set aside. |
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2
Done
5 minutes
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Wakame SeaweedPrep the wakame seaweed by soaking for 5 minutes in hot filtered water, squeeze out water and chop. Place in bowl with jackfruit. |
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3
Done
5 minutes
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Sesame SeedsToast sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally. Or bake on an ungreased baking sheet at 350° for 8-10 minutes or until lightly browned. Watch to avoid scorching. Add to jackfruit. |
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4
Done
15 minutes
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Prep VeggiesChop sweet onion, scallion and cilantro leaves and add to jackfruit. |
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5
Done
5 minutes
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SauceMix all sauce ingredients and pour over jackfruit mixture and stir until well combined. Let sit for a minimum of two hours or preferably, for best results, overnight. |
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6
Done
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ServeServe with steamed brown rice as an entrée or with crackers as an appetizer. |
2 Comments Hide Comments
This is a super simple & adaptable recipe! I used only green onions & sesame oil & substituted my own homemade kimchi chili pepper water for the kimchi sriracha. Super yum, my husband even remarked on how closely the jackfruit resembles chicken. Bright, fresh flavors that we both love too. We especially in~Joyed it with corn chips & celery for scooping!
Thank you! Excellent ‘improvisations’ as well Mantha Jo!