Take a flavour trip to Hawaii with indulging in Poke.
You cannot go to Hawaii and not try its Poke. If you skipped this bowl of happiness, you would be doing yourself a disservice because it’s simply delicious. It’s fresh, healthy and represents the vibrancy of Hawaii in a few scoops. It is based on using raw marinated fish varieties, most commonly Yellowfin Tuna or Ahi that’s cubed, and served up with sticky rice and fresh salad ingredients: the combinations are endless.
Poke is found everywhere, from supermarkets, roadside outlets to high-end restaurants meaning that it is always within easy reach because there is a big healthy hunger for it!
Learn how to master your own Hawaii Poke with this easy recipe by acclaimed chef Lee Anne Wong who runs Koko Head Café in Honolulu.
Shoyu ʻAhi Poke Recipe
450g sashimi grade boneless fish (ahi, salmon or marlin)
100g brown onion, sliced thin and rinsed
2 green onions, cleaned and sliced thin
1/2 cup shoyu
1/4 cup sesame oil
1/2 tablespoon sugar
1 heavy pinch of red alae sea salt
1 tablespoon inamona (kukui nut), or toasted chopped macadamia nuts
Dice your fish into 3/4″ cubes.
Slice your onion thin, going along the grain and rinse well under cold water.
Mix the fish with the sliced onion and chopped green onions.
In a separate bowl, stir the shoyu, sesame oil and sugar together until dissolved, pour over the poke.
Sprinkle a pinch of alae sea salt and mix well.
Transfer to a bowl then sprinkle with inamona or chopped macadamia nuts. You can refrigerate and serve within 24 hours or enjoy your Hawaii Poke immediately!
Feature image: Hawaii Tourism Authority
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