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
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!
In This Recipe
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)