Step 1

Cut salmon and ahi tuna into poke cubes - no bigger than 1/2 inch. Because these will be used as toppings for nachos, we don't want them too big.

Step 2

Marinate salmon and/or tuna with soy sauce, vinegar and sesame oil. Mix it well and refrigerate in the marinade while you prepare the other ingredients. Marinate for 15 min or let it marinade longer (even overnight up to 2 days).

Step 3

In small sauce pot, add ingredients for the Reduced Sweet Soy Sauce - soy sauce, water, sugar, fresh lime juice, honey, sesame oil and maesil syrup (green plum). Check notes for substitute recipe for Green Plum Syrup (Maesil Cheong).

Step 4

Bring the sweet soy sauce to boil then immediately reduce to simmer (lowest setting should work). Watch the pot because the sauce can easily boil over. Simmer and reduce the sauce for 15 min or so. Let it cool. The sauce should be thick and syrup once cooled.

Step 5

Cut avocado into small cubes (smaller than fish). Chop green onions and cilantro.

Step 6

Slice Jalapenos thinly - to reduce the heat, you can remove the seeds. Add more or less to taste.

Step 7

In a bowl mix mayo, gochujang, water and fresh lime juice. If you don't have gochujang, use siracha but reduce the amount of lime juice in that case. If you have a sauce bottle, fill it with the mayo and sweet soy sauce. It makes it lot easier to dress the chips.

Step 8

HOW TO PLATE - when you are ready to serve, layer a large platter (16"x10") with tortilla chips. Then top it with the marinated fish cubes (poke), avocado, green onions, jalapeno peppers and cilantro. Drizzle the top with gochujang mayo and reduced sweet soy sauce. I usually like to use a sauce bottle or spoon and drizzle in a criss cross fashion,. Be sure to not skimp on the sauce.