Hawaiian Poke- Traditional Style
This dish typifies contemporary Hawaiian style food. It blend traditional ingredients like ahi, limu and pink salt with Asian influences.
- 1 lb sashimi -grade ahi, cut into 3/4-inch dice
- 0.5 c kohiu seaweed, rinsed and chopped
- 0.5 c maui onion, cut in 1/4-inch dice
- 0.25 c green onion, minced
- 2 hawaiian red chili peppers, minced
- 3 T Aloha shoyu
- 1 T seasame oil
- 0 hawaiian alae salt, to taste
- 0 inamona as garnish
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.
- 1 lb sashimi-grade ono, cut into 3/4-inch dice
- 0.5 c red onion, chopped
- 0.25 c green onions, thinly sliced
- 0.5 c ogo seaweed, rinsed and chopped
- 0.25 c tobiko
- 2 T black sesame seeds
- 1 T lemonngrass, white inner parts only, minced
- 1 T ginger, peeled and grated
- 1 clv garlic, peeled & minced
- 0 juice of 1 lime
Poisson cru is French for raw fish. In Tahiti, it what they call ceviche. This ceviche is made with lots of crisp veggies.
- 1 lb sashimi-grade raw fish, cut into 3/4-inch dice
- 0.5 c lime juice
- 1 c maui onion, cut in 1/4-inch dice
- 0.5 red bell pepper, cored, trimmed and cut into 1/4-inch dice
- 1 medium tomato, cored, seeded and diced
- 0.75 c coconut milk
- 0 salt to taste
- 1 c japanese cucumber, diced
- 0 green onions, thinly sliced, as garnish
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.