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Chef Lee Anne Wong's Poke Omelette
Lee Anne Wong shares her popular recipe of fried poke omelette that is served at her restaurant, Koko Head Cafe' on the set of Cooking Hawaiian Style.
Posted By:
As Seen On OC16
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Marinate
1
day
d
Total Time
20
minutes
mins
Course
Main Course
Cuisine
Hawaiian, Local, Seafood
Servings
1
Serving
Calories
4492
kcal
Ingredients
1x
2x
3x
Poke
3
pounds
mahi mahi filet
3/4-inch dice
1/4
cup
Aloha Aloha shoyu
1/4
cup
mirin
1/4
cup
saikyo (white miso) paste
3
tablespoons
sugar
2
tablespoons
sesame oil
1
tablespoon
Sriracha paste
Poke Dredge
1
cup
cornstarch
1/4
cup
aonori or furikake (dried seaweed)
1/2
cup
masago arare rice crackers
Omelette
8
eggs
1/2
cup
heavy whipping cream
butter
for pan
salt and pepper
Spicy Masago Aioli
1
cup
kewpie mayonnaise
1/4
cup
masago roe
1 1/2
tablespoons
sriracha paste
1
tablespoon
rice vinegar
1/2
tablespoon
sugar
1/2
tablespoon
sesame oil
Instructions
Poke
Mix all ingredients except mahi until well-blended.
Toss to coat mahi pieces and allow 12-24 hours to marinate.
Omelette
Beat together eggs and heavy whipping cream.
Butter an 8-inch frying pan and make a French-style flat omelette.
To cook mahi, heat fry oil to 375 degrees.
Toss poke pieces in dredge until lightly coated.
Fry mahi poke in small batches until just cooked, about 45 seconds to 1 minute in oil.
Lightly salt after draining on paper towels. Use 3 ounces of cooked poke per portion.
To Serve
Make omelette, add fried poke to middle of omelette.
Drizzle 1 ounce cold spicy aioli over poke, fold omelette over poke and sprinkle with furikake, as garnish.
Notes
*Recipe was modified for smaller portion
Nutrition
Calories:
4492
kcal
Carbohydrates:
225
g
Protein:
329
g
Fat:
299
g
Saturated Fat:
46
g
Trans Fat:
1
g
Cholesterol:
2618
mg
Sodium:
10564
mg
Potassium:
6797
mg
Fiber:
5
g
Sugar:
66
g
Vitamin A:
4787
IU
Vitamin C:
34
mg
Calcium:
501
mg
Iron:
26
mg
Keyword
Lee Anne Wong, poke, mahi, omelette, oc16, hawaii, recipe
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