This traditional Hawaiian dish originated when local fishermen would cut the raw fish they had just caught into small cubes and season it with a variety of spices, vegetables, and, essentially, whatever else they had on hand for a quick, yet satisfying, meal. Presently, the dish has made its way onto many high-end restaurants’ menus as an appetizer. The dish can be made using whatever ingredients you see fit (common examples are cucumber and mango) along with the traditional ingredients listed below. Make sure to use only sashimi or sushi-grade fish.
- 2 lbs. fresh tuna steaks, cubed into bite-size pieces
- 1 cup soy sauce
- 3/4 cup finely-chopped green onions
- 2 tbsp. sesame oil
- 1 tbsp. toasted sesame seeds
- 1 tbsp. crushed red pepper
- juice of one lime
- kosher salt and cracked black pepper to taste
- In a large bowl, combine all ingredients mixing well.
- Refrigerate for 1-2 hours allowing the flavors to marry.
You can serve the dish in a variety of ways, the most common being:
- Tearing romaine lettuce leaves into 4×4 inch cups and spooning the Poke mixture into the leaves.
- Treating the dish like tapas and cutting pita bread into one-inch, equilateral, (lightly fried) triangles and placing the mixture on the crisped bread.
- The simplest way is to fill a martini glass with the mixture and garnish the dish with a lime wedge on the rim of the glass. Use a pinch of the green onion and sesame seeds over the top of the fish for presentation purposes.