Recipe – POKE

“POKE” the most famous Delicacy from Hawaii

 

We spend our holidays (over Christmas and New Year) in Waikiki, Honolulu, Ohau | Hawaii and came across this fantastic Tuna Dish Appetizer.  If you like Tuna Sashimi or Ceviche you will love this Hawaiian interpretation of it – called “Poke”. You can find “Poke” almost everywhere on the many Islands of Hawaii. Restaurants have one or more variations on their menus, also available as a take-away / snack.

“Poke” come in many “flavour” variations (mainly different marinades) but the traditional “Poke” recipe is still the most popular.

Hawaii has some of the best Tuna in the world. Worthwhile to visit the seafood market on Ohau (Honolulu) island. Poke is made form the “Ahi” Tuna (big eyed tuna) and will make all the difference. If you cannot get “Ahi” Tuna, replace with a Yellow Fin Tuna  (same family Tuna fish but not from Hawaii). Most importantly is that the Tuna is fresh…..not frozen!

“Poke” really reflects the magnitude of all different cultures living on the islands. First the natives with their tribal culture followed by the British and Americans which then were followed by the first guest workers from China, Korea, Japan, Portugal, and the Philippines.

When in Hawaii YOU must try Poke. Once eaten you can taste the deep rooted flavour of the Hawaiian Life style – hang Loose!

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Here is my version (recipe) of Poke.

Quantity: 4-6 Port | Preparation time: 10-15 min | Marinating time: 30-40 min

INGREDIENTS

QUANTITY        UNIT     PRODUCE

500                   GR            Ahi Tuna, trimmed, cut into 1 cm cubes

MARINADE

150                   ML            Soya Sauce (Kikkoman)

5                       GR            Sambal oelek

10                     ML            Sesame seed Oil

3                       PC            Spring onions sliced thinly, white and green parts separated

1                       SPRIG      Cilantro (Coriander) fresh, roughly chopped

2                       PC            Garlic cloves, smashed and finely chopped

10                     GR            Ginger fresh, peeled and finely grated

40                     GR            Onion white (Maui) cut into fine strips

50                     GR            Macadamia nuts, chopped and dry-roasted

 

Mise en place / Pre-Preparation

–Combine the soy sauce, sambal, sesame oil, spring onions whites, cilantro, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.

-Stir in the macadamia nuts. Plate as desired and garnish with the spring onion greens.

 

Remarks / Comments:

-Serve immediately

-Great Appetizer for a group (party), easy to prepare in advance

 

Bon Appetite!

Chef & Guide Dog User Martin