Local Style Ahi Poke Recipes
HAWAIIAN AHI POKE
Provided by Food Network
Categories appetizer
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Add tuna and sesame oil to a large mixing bowl. Gently mix until all the fish is coated in oil. Sprinkle salt evenly across the fish. Add the cucumber, onion, ogo, inamona, chile flakes, garlic and hot sauce and thoroughly mix until ingredients are evenly dispersed. Refrigerate 30 minutes. Divide into portions and serve.
AHI POKE BASIC
This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
Provided by Josh Chan
Categories Appetizers and Snacks Seafood
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g
CHEF JOHN'S HAWAIIAN-STYLE AHI POKE
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
Provided by Chef John
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
- Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
- Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g
LOCAL STYLE AHI POKE
Steps:
- Combine all ingredients in a stainless steel bowl and gently mix. Make this on the day of use.
MAUI STYLE AHI POKE
This came to me after trying the local Poke which I thought had little piazaz to it. A must here is the freshest Ahi you can find. Frozen will work but I would add 2 tbls. of sweet chili sauce.
Provided by beachbumlahaina
Categories Tuna
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the Ahi, place in a mixing bowl.
- Add all the rest to a separate bowl and mix. Let stand about 10 minute and stir again.
- If using frozen Ahi add chili sauce to above bowl.
- Add to the Ahi and very gently mix, not to break up Ahi.
- Place on a platter, garnish with the rest of the green onion.
- Platter tips.
- Coconuts split in half for bowls, pineapples cut in half and scooped out,save. " cut the long way top to bottom" leave top leaves in place. Save scooped pineapple for another Beachbumlahaina dish.
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- When tuna is just short of fully thawed, slice into small cubes, around 1 inch. You could do larger or smaller, whatever you prefer. I tend to go a bit smaller for more flavor.
- Combine in a bowl with 1 tbsp soy sauce, 1/2 tbsp sesame oil, and 1 chopped scallion. I don’t really measure the soy sauce or sesame oil, but use whatever is enough to coat the tuna thinly. Chill in fridge for about 30 minutes. (See recipe below for regular shoyu poke — basically, you can stop here, but with a bit more marinade and a few optional additions.)
- Combine mayo, sriracha, remaining scallions (reserving a bit for topping), and 1 tbsp tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently until fully coated. I just get right in there and use my hands. 🙂
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