Once upon a time, a standard meal was meat and three vege. Now we are living longer and are more educated about food. We strive and hope to be healthier, slimmer, fitter and have more energy. Research has proven that 'rawer' the food, the better for absorbing the vitamin content. But for some people, the thought of eating salads and raw ingredients instantly makes their gag reflex kick in.
Tom Walton, Head Chef from Bucket List Bondi and Co-founder James Nathan opened Nudefish Poke at North Sydney Greenwood Plaza late last year. Already they have carved their way to the top of the list of quality salad providers with their delicious take on the Hawaiian Poke bowl.
Poke bowls may be unfamiliar to some, but the Hawaiian Poke is a traditional dish that dates back centuries. Pronounced 'Poh-Keh' which means to cut. Both Tom and James have traveled to Hawaii on many occasions and fell in love with this traditional dish. In Hawaii, you can find sushi grade fish in just about any grocery store. Most desirable is Yellowfin Tuna, Salmon, Octopus and Crab.
The secret to a quality Poke bowl is the fresher the fish, the better the cut and taste. The fish is then enhanced with the right seasonings such as soy, seaweed, ponzu, miso, tahini and sea salt. Poke bowl variations can then be created with the addition of different combinations of raw or 'nude' ingredients.
At Nudefish Poke, North Sydney you will find a menu consisting of seven choices of Poke bowls or you can build your own bowl. All bowls include edamame, cucumber, shallots, sesame seeds and sea salt. If choosing a fish Poke bowl, rest assured that at Nudefish Poke, only the highest quality sushi is used. They source their fish from only sustainable Australian seafood, also all poultry is free range.
If you choose to build your own bowl, you start with a base of either, brown rice, rice noodle salad, cabbage & baby spinach or zucchini noodles. Next, add your protein; albacore tuna sashimi, salmon sashimi, poached chicken, biodynamic tofu or sesame eggplant.
The important step is the sauce which really makes these nude salads sing. Choose from spicy citrus mayo, meru miso tahini, nudefish ponzu (citrus soy), wasabi ponzu (wasabi citrus soy), green goddess (coconut, coriander, jalapenos) or nudefish soy.
Next, you choose your mix in ingredients; cucumber, edamame, pickled ginger, radish, shredded kale, pickled carrot, snow pea sprouts, nudefish seaweed salad, bean sprouts, green chilli, fresh herbs, pineapple, shredded beetroot and shaved mild onion. You can also add marinated mushrooms, tobiko, house green sriracha and avocado. Finish off your creation with a choice of sprinkles; crispy onions crushed wasabi peas, shredded nori, furikake (japanese rice seasoning), togarashi japanese chilli powder, cashew coconut crunch or tamari almonds.
On the day I visited, we chose a small Spicy Citrus Tuna salad (Sml $14) mixed with a base of brown rice. Consisting of spicy citrus mayo, pickled ginger, snow pea sprouts, seaweed salad, radish, tobiko, crispy onion and topped with a dollop of avocado.
Currently, Nudefish Poke is open at Bondi Beach, MLC Centre in Martin Place and at Greenwood Plaza in North Sydney. As I'm from the Northern Beaches, I would love to see a Nudefish Poke bar open either at Manly or Dee Why Beach. So healthy, wholesome and incredibly delicious, it is sure to become a favourite!