When I came across this crispy pan fried ddeokbokki (spicy rice cake) recipe, I was immediately sold. I was so attracted to the color of this dish (like a moth to light), I knew I had to make it. To be honest, I wasn’t too hopeful on the taste. Normally, the ddeokbokki I know is served in a pool of spicy sweet chilli sauce and even though the sauce is slurpingly-good, the rice cake usually left me with little to desire.
In Hawaii, poke, a salad of marinated uncooked tuna, can be found in pretty much every situation where food is present. I’ve seen it on fancy hotel buffets next to the seafood bar, in the deli section of grocery stores, and on the table by the tub at family potlucks and birthday parties. Here's the thing: Poke is pretty simple to make. All the work for this recipe happens when you’re grocery shopping because the ingredients are what really matter.
My preschoolers are sushi fiends, and we literally have to save to take them to a sushi bar. We use this to tide them over between trips. This is an easy and versatile dish that can be used as entree, appetizer, or salad. While this is typically a Hawaiian dish that is readily available on the west coast(where I grew up), it hasnt made its way to Washington DC. There are probably hundreds of dressing and fish combinations that can be classified as Poki, but this is the one I like.