Lighter foods seem to be part and parcel to life in the Islands. But so do vibrant, colorful and unique flavors and sharing them among friends.
Our “family meal” here at Kai’upoho Place last night was no exception to these island rules.
I will never forget one of our good friends in Okinawa, a Hawaiian, arriving to a party in the garden of our little house by the sea with fresh poke that she had made with fish caught at the dock not even one mile from our home. Gingery, spicy, and so clean and delicious. I have been wanting to make my own since, I think.
So, I was overjoyed to find that the grocery store in our neighborhood carries fresh-caught, sushi-grade Hawaiian ahi in beautiful slabs for practically nothing. All I needed were a few pantry ingredients for my own poke to come to be – this gathering of my comrades here in Hawaii would be my chance!
Poke is one of Hawaii’s culinary traditions that goes back for centuries – each family seems to have their own recipe, and some recipes are specific to the part of the island you live on, and what is available where you are.
My recipe is quite simple and really was based off what we had here in the house, but it was so fabulous that we’ll stock the pantry the exact same way to increase our chances or recreating the homemade poke experience. We especially liked the subtle heat of the chili, the kick of the ginger, the sweet of the onion and the crunch of the macadamias. Enjoy! – xo L
- 1 lb fresh ahi, cubes in bite sized pieces
- 1/4 cup shoyu (soy sauce)
- 1/4 cup chopped green onion
- 1/4 cup diced Maui sweet onion
- 2 tsp sesame oil
- 1 tsp grated fresh Ginger
- 1 chili pepper, cored, de-seeded and diced
- Sea salt to taste
- 2 tsp sesame seeds
- 2 tsp macadamia nuts, chopped
- Combine all ingredients in a bowl, tossing well to coat the fish with the other tasty items. Allow to marinate two hours in the refrigerator coved with plastic wrap before enjoying, chilled. Store refrigerated and eat within 24 hours for best flavor.