A few years ago, I went on a vacation to Hawaii. The first night there I ordered poke nachos. I ate poke nachos almost every day of the vacation. When I think back to that trip, I have clips in my brain of rolling waves, sea breezes dusting salt on my lips, and the bursting flavor from those poke nachos. I thought about them so often I recreated a home version that can be used with whatever fish is biting on the end of my line: saltwater salmon, Kokanee, rainbow trout, brown trout, striped bass.
These nachos require a little extra effort with the homemade wonton chips, but the final plate is worth all the time spent standing over the fryer. Topped with a lightly smoked fish of your choosing, seaweed salad, creamy avocado, and crunchy cucumber, the flavors splash between salty, sweet, sour, and even a touch of bitter.
Serving Size: 6-8
Time to make: 1-2 hours
Also works with: Trout
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