The Depot's Poke Bowl Recipe

First built in 1847, this train depot rests in the heart of downtown Auburn. Over 150 years later, the building was resurrected to be home to the area’s first fresh seafood restaurant where they bring globally-inspired cuisine to the heart of Alabama in this historically relevant setting. Known for their fresh seafood, The Depot has an ambiance that cannot be beaten, putting a rustic glamour feel in this train depot.

Refreshing, healthy, and light, Poke (pronounced POH-keh), is a Hawaiian raw fish cold salad that makes for the perfect summer meal. At The Depot, Executive Chef Scott Simpson prepares a Gulf Ahi Tuna Poke marinated in smoked shoyu with sesame oil and green onions topped with a variety of local add-ons including sweet corn shoots and edible flowers. The Depot features their signature Ahi Poke at the bar weekly on Thursday from 4pm-7pm for their Happy Hour and as a daily catch throughout the month. This recipe features My Secret Garden edible flowers from Notasulga, AL and corn shoots from Agricola Farms in Dadeville, AL. Try their signature recipe at home today!

Servings: 4

Poke Marinade Ingredients
• 1/2 cup soy Japanese Smoked Shoyu - (you can substitute Low Sodium soy sauce)
• 1/2 cup sliced green onions (tops included)
• 1/2 cup small diced local Vidalia onion (or Sweet yellow onion)
• 1 tbsp toasted sesame oil
• 2 tbsp grated fresh peeled ginger root
• 2 each pickled Thai chili pepper, cored, seeded and diced
• 1 lb Gulf Ahi Tuna Filet or other fresh fatty fish trimmed well and cut into clean ¾ inch cubes
• Togarashi Seasoning Spice
• *Avocado Crema (see recipe below)

Garnish:
• I/2 cup crispy rice noodles
• My Secret Garden Edible Flowers (Notasulga, AL) – Local Farm
• Agricola Farms Corn Shoots (Dadeville, AL) – Local Farm

Procedure

1. Combine Poke Marinade ingredients into a large glass bowl & refrigerate for at least ½ hour. (Can be done up to 1 day in advance)
2. Meanwhile Cut Gulf Ahi Tuna of other super fresh fish into medium cubes at least 1/2"- set aside and refrigerate while you organize your garnishes.
3. When ready to serve toss Ahi and Marinade together.
4. Serve in a chilled bowl, garnish with a drizzle of Avocado Crema
5. Sprinkle with Toasted Sesame Seeds & Scallions
6. Optional Garnish include crispy rice noodles and sprinkle togarashi, corn shoots, and edible flowers over the bowl
*Avocado Crema Recipe

Ingredients
· 2 ea. Avocado ½’s
· 1.5 c Sour Cream
· 1 each Lemon Juiced
· 2t Sea Salt
· Pinch Toasted Cumin Ground
· 3 Limes juiced
· 1.5 b Cilantro
· 2T Water to thin

Preparation
1. Thin as needed to blend
2. Season with salt/pepper to taste

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