Spicy Salmon Poke and Deliciously Simple Ahi Poke

Poke has become popular all over the country.  But what exactly is poke?  Pronounced Po-Kay, it is a raw fish dish that originated in Hawaii.  The word poke means “to section” or “to slice”.  It is typically made with soy sauce, seaweed, sesame oil and chili peppers.  I had heard a lot about it, but never tried it.  I’m a sushi fan, so I’m not sure why I avoided poke – and then I had some!  Oh my – I’m hooked!

Here is the recipe for two different versions of the dish – one for a spicy salmon and one with ahi tuna.  Both are made with ingredients that can be found at almost any grocery store and both are delicious!

Note:  Make sure the fish you buy is high quality – either sushi quality or a good, flash frozen piece that you know will be extremely fresh!

What you need:

Ahi Poke

  • 5 oz. Ahi steak
  • The white of two green onions
  • 1 sheet of baked seaweed
  • 1 teaspoon sesame oil
  • 2 Tablespoons soy sauce
  • 1 teaspoon toasted sesame seeds
  • 1 Tablespoon marin (a sweet, Asian cooking wine)
  • ½ teaspoon flaked sea salt

Spicy Salmon Poke

  • 5 oz. salmon steak
  • The white of two green onions
  • 1 sheet of baked seaweed
  • ½ of a large Serrano chili, minced
  • 1 teaspoon sesame oil
  • 1 Tablespoons soy sauce
  • 1 Tablespoon ponzu sauce
  • 1 teaspoon toasted sesame seeds
  • 1 Tablespoon marin (a sweet, Asian cooking wine)
  • ½ teaspoon flaked sea salt

How to Do it:

Cut the fish into equal sized bite sized pieces.

 

 

 

 

 

Cut the green onion whites into thin strips, length-wise.

 

 

 

 

 

Slice the baked seaweed sheet into strips. 

Mix everything together (except one of the green onion whites – save that out for garish), cover and refrigerate for at least 4 hours, but not more than 8.

Serve cold with more whites of green onions for garnish.

Makes 1 serving each.

Serve it alone, with sticky rice or on top of a fresh, green salad!

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