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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 exageration! 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 dedicated to the memory of my Mom who loved all things Hawaiian,! - dymnyno
Serves a small party
- 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!
- Slice the fresh ahi into ribbons and then into small bites.
- 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.
- 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.
- Cover and give it an hour to marinate flavors .
- 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)
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Salmon
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You