How to Make Ahi Poke
Ahi poke is a staple in Hawaiian luaus. It's usually served as a pupu (appetizer) or a side dish. Poke is pronounced as "poe-kay", not as the action of poking someone. It's very easy to make and does not need any cooking or baking needs.
[edit] Ingredients
- 4 cups of diced ahi fish (yellowfish tuna) -- You'll want to get the sashimi grade, not the fillet type.
- 2 tablespoons of sesame oil
- 1 cup of soy sauce or shoyu
- 1/4 cup of minced green onion
- 1/2 cup of minced onion
- Hawaiian salt/pepper (optional)
[edit] Steps
- Cut the ahi into cubes, smaller than an inch.
- Chop and mince the white and green onions to get the amount needed of both.
- Combine and mix all ingredients together.
- Chill in the refrigerator and serve when needed.
[edit] Tips
- Because it is a fish recipe, try to consume the dish as soon as possible. It's not recommended to store it in the refrigerator for too long.
- Sea salt can be substituted for the Hawaiian salt.
- Some poke recipes includes brown sugar and limu kohu, which is a brown-reddish seaweed.
- In Hawaii, if ahi poke is not served in a luau, it's best served with beer and boiled peanuts.
- Try fishing for your own fish, perhaps with a local fisherman that knows how to fish for sashimi grade ahi. Once brought to shore, you can have the fish cleaned and cut for you.
