How to make the popular Hawaiian dish for dessert
Last spring, poké, a cross between sushi and a house salad, took the mainland by storm. "But you can make a bright, sweet riff on poké without seafood too," notes co-owner of bigLITTLE Get Together and Marc Jacob's private chef, Lauren Gerrie. Proof: this creative veggie-and-fruit version that mimics the textures of the original. "Jicama, a root vegetable that has a sweet, apple-like taste and is packed with fiber, vitamin C, folate, and magnesium pairs well with papaya, an exotic fruit that is a great source of vitamins B and C," says Gerrie.
1 jicama, cubed
1 papaya, cubed
1 lime, juiced
¼ teaspoon salt
1 scallion, thinly sliced
4 teaspoons Bragg Liquid Aminos
2 teaspoons fish sauce
3 teaspoons sesame oil
2 teaspoons honey
2 teaspoons red chili flakes
2 radishes, shaved
1. In a medium bowl, combine the jicama, papaya, lime juice, salt, scallion, and set aside.
2. In a separate small bowl, combine and whisk together the Bragg Liquid Aminos, fish sauce, sesame oil, honey, and red chili flakes. This is the dressing.
3. Combine the jicama-papaya mixture with the dressing and allow to marinate for 10 minutes.
To Serve: Fill individual bowls with the fruit mixture and garnish with shaved radish and sesame seeds. Optional: Serve mixture over rice.