Self-taught Native Hawaiian chef and entrepreneur Kale Afong is the owner and executive chef of Kale’s Hale, where Japanese yakiniku meets vibrant Hawaiian flavors. Known for his innovative approach to local cuisine and his passion for showcasing Hawaiʻi’s indigenous ingredients, Chef Kale shares recipes that reflect both his heritage and his culinary creativity.
In this elevated take on the traditional French Polynesian raw fish dish, Deconstructed Poison Cru, Chef Kale pairs fresh cubed ono (wahoo) with steamed mana ulu kalo (heirloom Hawaiian taro), crisp red onions, bell peppers, fresh herbs, and wild ʻŌhelo berries native to Hawaiʻi’s high-altitude slopes. Dressed with a clean lemon-lime citrus seasoning and garnished with a playful, crackling dash of Pop Rocks right before serving, this dish presents an unforgettable blend of acidity, sweetness, and sensory pop.
Catch Chef Kale Afong in the Cooking Hawaiian Style kitchen hosted by Lanai Tabura, where he showcases this recipe alongside his luxurious Ahi, Uni, Ikura & Truffle Poke. You can also browse more fresh island raw fish dishes and appetizers in our main Hawaiian Seafood Recipes Collection.
Rate This Recipe:
Deconstructed Poison Cru with Ono & ʻŌhelo by Kaleʻs Hale
Ingredients
Seafood:
- 8 oz. fresh ono wahoo, cut into ¼-inch cubes
- 8 oz. mana ulu kalo
Mix-ins:
- 1½ Tbsp. red onion diced
- ¼ cup tomato diced
- 2 Tbsp. cilantro roughly chopped
- 1 Tbsp. dill roughly chopped
- 1 Tbsp. jalapeño thinly sliced
- ¼ cup bell pepper diced
- ¼ cup ʻŌhelo berries quartered
- 1 tsp. Pop Rocks
Citrus Seasoning:
- 2 tsp. fresh lemon juice
- 2 tsp. fresh lime juice
- ½ tsp. salt
Instructions
- Fill a large bowl with ice and place a medium metal mixing bowl on top to keep the fish chilled while preparing the poke.
- Place the cubed ono into the chilled mixing bowl.
- Add the diced red onion, tomato, cilantro, dill, jalapeño, bell pepper, and ʻŌhelo berries.
- Add the fresh lemon juice, lime juice, and salt.
- Gently fold everything together until evenly coated. Be careful not to overmix.
- Transfer to a serving bowl and serve immediately over steamed rice or alongside fresh poi.