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Kim Chee Poke in a Rice Paper Taco with Avocado Sauce

A rice paper taco filled with kim chee poke and served with avocado sauce.

From the Recipes Wiki (Fandom) · 25 ingredients
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Why it works: Avocado and rice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 184 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓

The recipe

Ingredients

Contains: milk, soy, fish, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

  • FOR THE KIM CHEE
  • FOR THE POKE
  • FOR THE AVOCADO SAUCE

Directions

Make the kim chee

  1. Add the salt to water and stir.

  2. Add the won bok and soak for 2 hours.

  3. Drain the mixture and add the remaining kim chee ingredients.

  4. Let stand for 2 hours.

  5. Chop 2 cups of kim chee into fine pieces.

Make the poke

  1. Mix with ahi, onion, shoyu and sesame oil.

Fry the rice paper

  1. Pour 4 inches of oil into a deep skillet or pot and heat until bubbling.

  2. Toss in a rice paper sheet.

  3. Use a large metal whisk to push the sheet down in the oil.

  4. Fry for 45 to 60 seconds until the rice paper is translucent and bubbled.

  5. Remove and drain.

  6. Proceed with the rest of the rice paper.

Make the avocado sauce and serve

  1. Combine all avocado sauce ingredients.

  2. Whirl in a blender or processor until smooth.

  3. To keep the sauce from darkening, place a sheet of plastic wrap directly on the sauce until needed.

  4. Fill the shells with the kim chee mixture.

  5. Serve with avocado sauce.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Avocado + ricetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together184 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Garlic + chivetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,148 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + ricetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,351 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Oyster + shrimptop 4% of all pairs
    Aroma overlapstrong
    Mentioned together511 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Chive + avocadotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together119 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Won bok cabbage
Forms the crisp, fermented-style body of the kim chee filling.
Ahi tuna
Provides the raw protein and rich texture of the poke filling.
Avocado
Gives the sauce its creamy body and smooth, rich texture.
Sour cream
Adds richness and a tangy note that balances the sauce.
Lemon juice
Adds acidity that brightens the avocado sauce and slows browning.
Rice paper
Fries into a crisp, bubbled shell that holds the filling.

The step that matters

Frying the rice paper. Rice paper puffs and turns translucent within seconds in hot oil. If the oil is too cool it becomes greasy and soggy, and if too hot it can scorch before bubbling, so keep the oil bubbling and fry briefly.

Flavor stand-ins for the carrot

How well each one fits the dish's main ingredients (cabbage, garlic, oyster, sauce, sugar, chive, shrimp):

  1. Cucumberbetter flavor fit
  2. Potatobetter flavor fit
  3. Mustardbetter flavor fit
  4. Carrotthe original

Fit is the average pairing score against cabbage, garlic, oyster, sauce, sugar, chive, shrimp. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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