Goats in Portlandia
Posted on November 07, 2011 · 0 Comments · Portland
after cooking together in NY and vegas, it was fun to finally get out to portland and cook with my friend andy ricker. andy spends so much time in thailand (secretly quite jealous), bringing back such amazing flavors and techniques. i am always a fan of bold flavors and he is not shy with spice. if you are in the area, must hit pok pok. cool space. cozy. funky. great service. awesome drinks. and damn good food (though not for the spice wuss…but good excuse to have another cocktail to refresh). thanks andy!!
below is andy’s amazing recipe for poisson cru that he served at the dinner. thanks for sharing andy!
Poisson cru
2.5 oz fresh albacore (or other good fresh tuna or white fish), sliced 1” x 1” x ¼” approx.
1oz key lime juice
sea salt and ground black pepper to taste
1tsp thai chili, sliced 1/8 ” rounds
1/4 cup sliced white onion
2 tbsp julienned carrot
2 tbsp julienned cucumber
8 cherry tomato halves
1oz coconut milk
Cover albacore with lime juice. Season with sea salt and ground black pepper. Allow to sit for 5 minutes or until fish has slightly cooked on the outside. Drain off the lime juice. Place drained fish in chilled bowl with all other ingredients. Mix with spoon and place on chilled small round plate.
