I first learned to make this dish while serving at Naval Station Pearl Harbor Hawaii, but this is by far is one of the best recipes that I have ever used. Pingback: Tobiko vs. Really happy with this recipe, glad I tried it instead of my usual go-to, because this one is better. Great recipe! Love the Ahi Tuna Poke — thought that was difficult to do.
Thank you. This recipe tasted delicious and is simple enough that my pregnant palate had nothing to complain about. I will say one thing, though, in the blog post where you spell out the pronunciation you are quite incorrect. Pronouncing it like po-kee is close to the word for cat. Saying it like po-kay just sounds very obviously haole. Hawaiian vowels sound just like Spanish ones: ah, eh, ee, oh, oo.
We saw this recipe on theinertia. We subbed coconut aminos for half the soy sauce and used low sodium soy sauce to cut the sodium, served on brown rice, and topped with avocado, sesame seeds, and green onions. So good!!! Remarkable issues here. Thank you so much and I am having a look forward to contact you. Will you please drop me a mail? Hi, yeah this post is in fact pleasant and I have learned lot of things from it about blogging. Great job.
Love the spoons used. Great photos. Hard to find sashimi grade tuna around unless your a restaurant or have connections. Where did you find yours? Hi there! Do you have a fish market near you? So simple but such wonderful flavors. I can never find good tuna in my area so I just use fresh salmon.
Still wonderful! Thank you for sharing. Tuna is great. Try octopus and squid! They work well in a poke!. Octopus must be cooked until tender before using and squid lightly blanched. Also try some shrimp. My family is Japanese and poke is usually made with more Japanese ingredients in Hawaii. There are so many variations based on Chinese, Korean, Japanese, etc.
So healthy for you!! We had a hankering for poke and this bowl surprised us both! So delicious, although next time I will add less shallots and more sauce! Loved this recipe!! I was recently in Hawaii and had an opportunity to go to their grocery store, Foodland. The fish department offered many variations of Poke right their in the case.
Will make this recipe now that I am home. Stella Rosa Wines. Pingback: 7: Hawaiian Poke, a raw seafood salad that I crave more than sushi. Photo and recipe by Sommer Collier. What a information of un-ambiguity and preserveness of precious know-how about unexpected emotions.
This brings back memories from when our Military Family was stationed in Hawaii. Go thing about Poke is the flavor other ingrediants can make up the differance when Ahi is not available. If there are any leftovers what would be the suggested way of storing it or would it be a complete lost? I was planning on making some just for my husband and I because we love ahi-poke, but was a little worried about leftovers. Anyways, thanks again!
Then dump it over a tossed salad for a fried ahi poke salad. Really ONO!!!! After four days fried it hard and with scrambled eggs and make a fried poke omelet. Broke da mouth good! Pingback: Daily inspiration I have been looking for an authentic version of this Hawaiian dish for a while. It was absolutely my favourite thing to eat while I was in Honolulu. Thanks you so much for sharing.
Will be trying this oh so soon! We made this recipe last night, it was perfect. Everyone loved it and we will definitely do it again soon. We served immediately. I love Poke! Is this just one of those regional things? I love Ahi Poki, and Lomilomi Salmon. My In-Laws are from Maui and the few times we went there I just loved the food. Especially all the fresh seafood.
I might have to do Poki at home now. To really take it over the top, use Aloha Brand Shoyu soy sauce. Ono recipe! What a beautiful presentation! Thank you! Looks delicious. I love poke. Always turns out great. I just don't think that you could ruin this! This isn't good at all. I live in Hawaii and we sometimes get free ahi. I like the taste of poke better with cubed ahi, sesame oil, shoyu, tahini, a dash of oyster sauce, chopped chives, chopped maui onion, minced garlic, and seaweed.
All to taste. You can omit the oyster sauce or omit the garlic. I would not recommend making this "nut" version at all. It was awesome! We get this dish as a shared appetizer at our local 5-star sushi joint and i decided to give it a try at home.
I improvised from this recipe to try and match the way they make it at the restaurant. Made a much smaller amount because I was testing it out. Used 1 piece of sashimi tuna about 6" round by 1" thick. What I did different: Skipped the macadamia nuts.
Wait until you're ready to plate to add avocado. Cut into similar sized chunks as the tuna. Next time I m going to try to find the orange roe and add a spoonful to the marinade. We loved it! Absolutely will be making it again.
We frequently eat tuna and hubby likes to rub the fish with sesame oil and sprinkle with sesame seeds. He then gives it a one minute sear on a very high heat. I happen to have some frozen from a previous dinner party, so this worked out perfectly for me. I didn't measure any of the ingredients, just eyeballed.
The dish turned out fabulously Josh and I thank you for sharing this recipe! All Reviews for Ahi Poke Basic. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Two hours in the refrigerator should be enough. Sushi rice is traditional.
Which makes it easier to pick up with chopsticks! Feel free to branch out. Poke also pairs wonderfully with cold vermicelli noodles, quinoa, spiralized veggies, lettuce and more. Be creative. Keep it simple. Common toppings include sesame seeds, sliced onion, diced scallions, avocado, and fish roe. Or experiment a little. Some tasty options you can usually find in Asian markets are furikake a Japanese seasoning , pickled ginger, wonton crisps, seaweed, and wasabi.
Don't forget texture. Spicy mayo, ponzu, shoyu, and hot sauce are all fabulous finishing touches. All rights reserved.
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