Contributed By: kate_aloha
Noelle R.
Poke (pronounced POH-kay) is served in most Hawaiian homes and restaurants as a side dish, and no gathering in Hawaii would be complete without a few bowls of poke. In Hawaiian, poke means "cut piece" or "small piece." Poke is bite-size pieces of raw fish doused in seasonings. Poke is actually the Hawaiian version of the elegant Japanese sashimi (a combining of the Hawaiian and Japanese taste for raw fish). The fish for poke is sometimes even lightly seared or fried. For centuries, Hawaiian fishermen cut their catch of raw fish into cubes and seasoned it with whatever ingredients they had. Modern versions make use of seasonings brought by the many different cultures of the Islands, such as soy sauce, onions, tomatoes, and chilies. Poke is so common in the Hawaiian culture, that you can stop at a local grocery store and choose from several freshly made varieties.
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Total Preparation Time: 45 minutes
Ingredients: Fish
Actual Cooking Time: No Cooking Required
Number of Servings: 4
Origin: American
Asian
Special Features: Make Ahead
Meal Type: Entree
Appetizers
Ingredients
2 pounds Fresh tuna steaks, cubed
1 Small round onion, julienne cut (Maui Onions preferred)
3 Green onions, diced
1/2 teaspoon Freshly grated fresh ginger
3 Finely diced garlic cloves
1/2 cup Soy sauce
1 teaspoon Sesame oil
1/2 teaspoon Crushed red pepper flakes
1 teaspoon Chinese chili sauce (Rooster Brand)
1 teaspoon Sea salt
Preparation
Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
When ready to serve toss Ahi and other ingredients together.
Serve on chilled platter with chopsticks or toothpicks.
Cook's Notes
Nutrition Information