HAWAIIAN STYLE  POKE

Delicious Poke Recipes

 Spicy Kim Chee Poke

2 pounds ahi (yellow fin tuna), cubed into bite-sized pieces
* 1 Maui sweet onion, chopped
* 3/4 cup chopped green onion
* 2 cups ogo (seaweed)
* 3 tablespoons kim chee base, or to taste
* 1 teaspoon sesame oil
* 2 tablespoons Hawaiian honey
* 2 tablespoons dark brown sugar
* salt, to taste
Mix together ahi, onions, ogo and kim chee base until combined. Combine oil, honey and sugar until mixed completely, and pour over ahi mixture. Toss to combine.
Refrigerate for two to three hours. Makes four servings.

Spicy Tuna Poke

1 pound ahi, diced
¼ cup onions, minced
¾ cup mayonnaise
sesame seed oil, to taste
soy sauce, to taste
sambal, to taste (asian chili pepper condiment)
½ cup crab meat
¼ cup green onions, chopped

In a mixing bowl, combine ahi, onions, green onions, and crab meat with shoyu and sesame seed oil. Fold in mayonnaise and mix until combined well. Chill mixture until ready to serve.

 
Ahi Shoyu Poke

1 lb. fresh ahi steaks, cut into cubed, bite-size pieces
1/4 cup soy sauce (shoyu)
1/4 cup chopped green onions (tops included)
1/4 cup chopped Maui onion (or yellow onion)
2 tsp. sesame oil
1 tsp. grated fresh ginger
1 chili pepper, cored, seeded and diced (optional)
Sea salt, to taste
2 tsp. toasted sesame seeds
2 tsp. finely chopped toasted macadamia nuts (optional, as a substitute for inamona, which is difficult to find outside of Hawaii)

(Note: You can vary the ingredients to your taste.)
In a large bowl, combine all the ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving.

Ahi Poke Basic

2 pounds fresh tuna steaks, cubed
  • 1 cup soy sauce
  • 3/4 cup chopped green onions
  • 2 tablespoons sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon crushed red pepper (optional)
  • 2 tablespoons finely chopped macadamia nuts
  • In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
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