A client gave my partner some beautiful wild ahi he just caught this morning and she was kind enough to share it with my office, so I knew I had to do something special with it today. I’ve never made poke (though I eat it at least weekly), so I thought I’d try the simple Ahi Poke on page 72 of Aloha Days Hula Nights, in the Salads – Savory section. I think I’m going to be making my own poke from now on!
Poke is a classic Hawaiian fish dish made with some sort of raw seafood: traditionally ahi, but you’ll see everything from salmon to octopus (“tako”) or even tofu. There’s crunch from the onions, and sweet, salty, and spicy flavors from various oils and condiments (like chili oil, sesame oil, ginger, soy sauce, kukui nut powder, pepper flakes, sea salt, limu seaweed…the possibilities are endless). It’s one of Hawaii’s healthier options, and a regular on my lunch menu.
There’s something special about fresh-caught ahi – I’m not sure I’ve ever had fish so fresh. The flavor was so clean and rich, I was glad I didn’t have too many ingredients to distract me from the ahi. This recipe is excellent – the perfect balance of all my favorite poke flavors. I was surprised it sat to chill for so long, but the falvors really came together nicely, and the onions softened and took on great flavor in that time, so it was worth it.
How nice to make my favorite lunch treat at home! If you’ve never had poke, get some sashimi-grade ahi and enjoy a taste of aloha.
Look at that beautiful fish!
- 12 ounces good quality fresh ahi, diced into 1/2-inch cubes
- 2 teaspoons sesame oil
- 1 1/2 teaspoons soy sauce
- 1 medium Maui onion, diced
- 2 green onions, thinly sliced
- 1/8 to 1/4 teaspoon crushed red pepper flakes
Place ahi in shallow dish in single layer. Lightly cover with oil and soy sauce. Sprinkle with onion, green onion, and red pepper flakes. Toss to mix. Cover and chill for at least 2 hours. Serve.
Note: Just play with the amounts of everything to taste. Great paired with the Watercress and Daikon Salad.
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