Hawaiian Poke- Traditional Style
This dish typifies contemporary Hawaiian style food. It blend traditional ingredients like ahi, limu and pink salt with Asian influences.
Hawaiian Poke- Wasabi Ono with Tobiko
This is a "noveau" style poke taking a few traditional ingredients and pairing them with new tastes and textures like crunchy tobiko and spicy wasabi.
Poisson cru is French for raw fish. In Tahiti, it what they call ceviche. This ceviche is made with lots of crisp veggies.
Hawaiian Poke - Traditional Style
Place all the ingredients except salt and inamona. Chill well. Garnish with inamona. Serve with salt on the side
Hawaiian Poke- Wasabi Ono* with Tobiko
* ono is a hawaiian Fish
Put the ono, red onion, green onion, ogo, tobiko, and sesame seeds in a bowl and mix well.
Make the dressing: Put the ginger, garlic, lemongrass, and lime juice into the bowl of a mini food processor. With the machine running slowly pour the peanut oil into the machine. Process until a thick emulsification forms. Add the sesame oil, wasabi, salt and pepper to taste.
Add the dressing to the bowl with the ono mixture and gently fold the ingredients together until the fish is well-coated but not wet. You may not use all the dressing. Cover and chill. Serve with a bit more ogo as garnish.
Put the cubed fish into a bowl and mix it with the lime juice. Marinate it for about 5 minutes. This is all the "cooking" the fish will need. Pour off all but about 2 tablespoons of the lime juice. Add the onion, bell pepper, tomato, cucumber, and coconut milk to the bowl. Salt to taste and garnish with green onion. Serve immediately.
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