Poke

After the Islander and hearing everybody talk about making poke, I had to try it. My first shot at it was way too salty, but I've backed off on some of the soy and salt and now I'm hooked! Looking around on the internet it looks like there are as many variations of poke as there are people who make it so I'm curious how some of the NCKA chefs make theirs. Here's what I did:

12 oz yellowtail cubed
3 green onions finely sliced
about 1/8 cup of diced sweet red onion
1/4 tsp coarse sea salt
1/2 tbsp crushed red pepper
1 tsp sesame oil
3 tsp low sodium soy sauce
splash of fresh lime juice (just a few drops for sweetness)

Served over shredded cabbage in a large martini glass with a lime wheel for garnish 

DUDE!

thank you!

I've got a mess of tunny sitting around waiting to be poke...now i know what to not cook this evening

Poke rules!

Jay, you weren't giving recipe. You were teasing! Where is the invite dude! J/K Thanks for the recipe. I going to try it sometime.

Jedmo

Poke rules!

What he said. I love that stuff.

Thanks guys  Anybody else want to add their version of poke?

Happy B-Day Fishin-Jay...

Thanks Don! 

After the Islander and hearing everybody talk about making poke, I had to try it. My first shot at it was way too salty, but I've backed off on some of the soy and salt and now I'm hooked! Looking around on the internet it looks like there are as many variations of poke as there are people who make it so I'm curious how some of the NCKA chefs make theirs. Here's what I did:

12 oz yellowtail cubed
3 green onions finely sliced
about 1/8 cup of diced sweet red onion
1/4 tsp coarse sea salt
1/2 tbsp crushed red pepper
1 tsp sesame oil
3 tsp low sodium soy sauce
splash of fresh lime juice (just a few drops for sweetness)

Served over shredded cabbage in a large martini glass with a lime wheel for garnish 

Hi Jay,


That's sounds good but I think you're missing the seaweeds Brodah! in ofcourse you can't get those kind of seaweeds ( they call it Limo )  unless you order it from Hawaii.


Kiel

You can buy poki mix at any Asian market and it comes with dried ogo (seaweed) and it re-hydrates readily.

This is the one I use...

I still can't find that Poke mix in the market, but I love Poke.

Here is a recipe I modified after some online research.

I've made it about 5 times and have made some modifications to the recipe each time.   My buddy gave me some Tuna after his 10 day trip on the Intepid.  This bad boy was delicious.



Now I've eaten all the tuna, so there won't be any modifications for a while.  Here is the recipe as modified.....Excellent right after you mix it, but even better after overnight in the fridge. 

I posted it here because it is very close to Jay's recipe.

Here is the recipe and some pics.



I need to give most of the credit to mauisurfer on another board, but hear is what I got:

Ingredients
2 lbs fresh ahi tuna
1 small round onion, diced
3 green onions, diced
1/2 teaspoon freshly grated fresh ginger
3 finely diced garlic cloves
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon Chinese chili sauce (Rooster Brand)
1 teaspoon salt



FINAL NOTE:
I still really want to know if it was over fishing of Tuna, Marlin and Shark, that ate Squid which then lead to an explosion of the squid population...then ending up with the squid decimating the salmon population so I can't fish Salmon any more.  If it is so, then next I'll need to post some squid recipes.

Thanks for the recipes guys.  And happy birthday to you Jay 

 Man, that looks really good and tasty. I can't wait to try it out myself, Thanks

hmmmmm...poke, rice on the side and hot bowl of miso soup...while watching women's pro beach volleyball...Life cannot get any better

here's fuzz preparing some speard white sea bass poke (camping trip at DL Bliss , lake Tahoe)