I love scup its super versatile and some of my favorite ways to enjoy it are actually raw. I also love making poke bowls as a quick and easy weeknight dinner. I often hear people complain about scup having small filets and pin bones but cutting it up into small pieces for a poke bowl makes it easy to avoid any bones and the size of the filet (or how perfectly you filleted the fish) doesn't really matter. You can also substitute scup for a wide variety of other local fish such as bonito, black sea bass, fluke, or sea robin!
I typically just mix together a sauce based on what I have on hand and without measuring but here is a rough estimate for the recipe. You can adjust and add whatever flavors or toppings you like.
-Kate
RECIPE
Ingredients
(feeds 2-3 people)
1 lb of scup fillets
1/4 cup of sweet onion, diced
1 avocado, sliced or cut into cubes
1 Tbs sesame oil
1/4 cup low sodium soy sauce
1/4 cup fresh squeezed clementine or orange juice
1/2 tps fresh grated ginger
1 Tbs of honey
a dash of toasted sesame seeds
2 green onions, chopped
red pepper flakes to taste
1/2 cucumber chopped
a handful of wonton crisps
spicy mayo (mix together sriracha and mayo)
1 cup of uncooked rice (cook according to instructions on bag)
Instructions
Cook your rice according to instructions on bag. Set aside and let cool while you prepare your fish. (Leave the lid on so its warm but not hot when you go to eat it).
Skin the scup fillets. Cut out the darker colored meat along the center where the pin bones are. Cut fillet up into small bite size pieces and place in a bowl.
In a separate bowl, mix together diced onion, sesame oil, soy sauce, citrus juice, grated ginger, honey, and red pepper flakes. Stir together till honey is dissolved.
Add fish to the sauce, stir, and refrigerate for about 30 minutes.
Assemble bowl: add rice, spoon fish and sauce mixture on top, add avocado, cucumber, wontons, a dash of sesame seeds, and sprinkle with green onions.
Enjoy!