Happy Aloha Friday!
As I looked back on the recipes I’ve shared, I can’t believe I never shared a Hawaii classic! Ahi poke! I grew up on various types of poke in Hawaii…ahi and octopus mostly, but ahi seems to be the popular one.
I snapped these pics SUPER quick the other day after I made a quick batch. I asked some of my Facebook readers if they wanted the simple recipe, because I assumed many already know being that I have a lot of readers that are family and friends from Hawaii. But for anyone else, why not? It is simple and hopefully you have most of the ingredients in your pantry already.
Ahi is such a buttery beautiful fish when eaten raw, that it doesn’t need much additions. So seasoning should be very limited. I added shoyu (aka soy sauce), a touch of sesame oil and sesame seeds, sea weed, Hawaiian salt and red pepper flakes.
This is the Hawaiian salt that we use. We have this white one and a red “clay” salt. I seem to use the white one more often for some reason. If you have never had Hawaiian salt before..it’s pretty awesome! It’s coarser than what you’re used to and perfect for curing such as in lomi salmon or kalua pork.
The add-ins are endless really and use your own judgement with measurements. This is really a “to your own taste buds and preferences’ kinda thing, but I will share how I made mine generally speaking. I’ve seen some poke with red onion or with avocado and different types of sea weed and ginger. But really, use what you have on hand. My only suggestion is to not let the flavorings overpower the already beautiful fish, but just enhance it.
Local Style Ahi Poke
- 1 lb ahi tuna cut into cubes
- 3-4 Tb shoyu or soy sauce
- 2 green onion chopped
- 1 Tb sesame oil
- 1 Tb sesame seeds
- 2 Tb seaweed
- 1-2 tsp Hawaiian salt
- 1-2 tsp red pepper flakes
- Mix all ingredients in a large bowl and refrigerate until ready to serve.
- If using dried seaweed, make sure to reconstitute it in warm water before adding into dish.
Enjoy! How would you make your poke?