Hawaiian Poke

Show: The Flavors and Foods of Hawaii

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This recipe by Joan Namkoong originally appeared in Go Home, Cook Rice: A Guide to Buying and Cooking the Fresh Foods of Hawai'i (Namkoong Publishing, Honolulu, Hawaii 2001). She explains: "Poke is a Hawaiian word that means 'to cut up into small pieces.'" In this case, raw tuna cut into bite sized pieces and seasoned (think of poke as seasoned sashimi). Poke is eaten as pupu (hors d'eourves), especially enjoyed with a cold beer or glass of wine. It is ubiquitous in Hawaii, found at the fish counter in super markets, on menus in restaurants and generally everywhere that fresh fish is sold.

1 pound ahi (yellowfin or bigeye tuna are best)
1/2 cup sliced sweet onion
1 fresh red chili pepper or 1/2 teaspoon crushed red pepper

Sauce:
1/2 cup soy sauce
2 tablespoons water
1 1/2 teaspoons minced garlic (about 2 cloves)
1 teaspoon minced ginger
1/4 cup chopped green onions
1 tablespoon honey or brown sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds, ground

Cut ahi into 3/4-inch dice. Keep cold until ready to serve.

Combine all the sauce ingredients in a bowl and mix well. Add ahi, onion and chili pepper and toss together. Serve immediately.