I am a huge fan of sushi, sashimi, ceviche, fish tartare, poke and more of the same, I suppose!!
I recently took a trip to Hawaii and there was poke everywhere!! I MEAN EVERYWHERE!! We chose four different places to taste poke specifically at each one. I was not disappointed in the least. They all offered something different, yet the same satisfying taste of traditional poke…at least I think so.
Poke /poʊˈkeɪ/ (Hawaiian for "to section" or "to slice or cut"; sometimes stylized Poké to aid pronunciation) is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course. Traditional forms are aku (an oily tuna) and he'e (octopus). He'e (octopus) poke is usually called by its Japanese name "Tako" Poke, except in places like the island of Ni'ihau where the Hawaiian language is spoken. Increasingly popular ahi poke is generally made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the common "poke" seasonings.
My favorite cuisines by far is that of Asia, Southeast Asia and The Caribbeans. The flavors are so dynamic and fun to work with.
I interned at an Asian Fusion restaurant in San Francisco the summer of 2016. There is an Ahi Tartare on the menu and I couldn’t wait to get to work everyday and make it. The aroma of sesame oil, fresh cut onions and beautiful bulbs mixed with this beautiful piece of ahi…ohm
Here’s my interpretation of one of my favorite dishes to both eat and share with other people. It’s a stand-out at intimate dinners and parties. Hope you enjoy it too!
Fresh AHI…is a must. Cut them into cubes or ask the butcher to do it for you. Put that aside in a cool place(fridge).
Heat up a dry skillet and add the sesame seeds. Toast them for 3-5 minutes and set aside.
Mix the other 8 ingredients. Allow them to marry and sit for for 30 minutes to and hour. You may let it sit longer if you’re not using/eating the poke immediately.
When you’re ready toss the mixture with the AHI. When serving top with the toasted sesame seeds and nori.
Serve it on top of a bed of lettuce, a himalayan salt block or a rice cracker…