Make Ahead

AHI POKE

by:
April 19, 2010
4.7
3 Ratings
AHI POKE
  • Serves a small party
Author Notes

Poke (pronounced poe-key) meaning to slice or cut, has been called Hawaii's soul food. If you ask someone to bring an appetizer to a party 9 out of 10 will bring poke. The local grocery stores and fish markets all sell their own versions...no exaggeration! Many mainland chefs have also invented their own versions of poke; Emeril has one, Jon Georges makes one of my all time favorites and even Thomas Keller has made his own version, served in a cone, a signature apppetizer. Here is mine, easy and delicious and you don't have to be in Hawaii to enjoy it. —dymnyno

What You'll Need
Ingredients
  • 2 pounds fresh (sushi grade) ahi
  • 1/2 cup maui onion or sweet yellow onion, minced
  • 1/2 cup green onions , thinly sliced
  • 1/4 cup fresh ginger, peeled and minced
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 teaspoon chili oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon shoyu (soy sauce)
  • 3 tablespoons champagne vinegar
  • 1/4 cup cashew nuts, chopped
  • 1 tablespoon olive oil
  • pinch of sugar
  • 2 tablespoons tobiko (flying fish roe) optional if you can find it, great if you can!
Directions
  1. Slice the fresh ahi into ribbons and then into small bites.
  2. Mix all the other ingredients together; onion, green onion, ginger, cilantro, chili oil, lime juice, soy, vinegar, cashew nuts, olive oil, tobiko, and pinch of sugar.
  3. Add the mixture to the fish a little at a time until you create a balance of flavors. (it will probably be all the mix but don't assume....you don't want anything to overwhelm the delicate flavor of the fish.
  4. Cover and give it an hour to marinate flavors .
  5. Serve in lettuce cups or place in a bowl and give everyone a set of chopsticks to help themselves, Hawaiian style. The recipe for Thomas Keller's cornets is in The French Laundry Cookbook (or online)
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5 Reviews

gingerroot
gingerroot November 27, 2010
I love this dymnyno - so true too! Many local Hawaii gatherings would be incomplete without at least one type of poke, especially ahi. I like your use of cashews instead of the more traditional (although difficult to source) kukui nut or inamona. YUM!!
 
dymnyno
dymnyno May 12, 2010
This recipe for POKE is also delicious when wild salmon is used instead of ahi.
 
Lizthechef
Lizthechef April 19, 2010
I don't think I can get through these poignant stories - already went through a couple kleenex. My Mom smoked from age 15 until a month before I lost her. I love your story and your recipe!
 
TheWimpyVegetarian
TheWimpyVegetarian April 19, 2010
What a loving way to remember and honor your mom, Mary. Thank you for sharing some memoies of your mom with us. I too used to have a 2+ pack habit/day and quit 20 years ago. Hardest thing I've ever done. My husband used to live in Hawaii and I'll have to make this recipe for him. It looks wonderful!
 
drbabs
drbabs April 19, 2010
Mary,
What a sweet and sad story. My mother was also a heavy smoker until a few years ago when some medical problems caused her to quit--and she has been blessedly healthy. This is such a nice tribute to your mom.