Experience the joy of Hawaiian ahi poke sam choy

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
ahi poke

Poke can be found in many Hawaiian bars, fancy restaurants, seafood cafes and homes along with the main course. No gathering can be complete without this delicious dish. It’s native to Hawaii and is sold in ready-made bowls in a crazy variety of mixtures in grocery stores. If you haven’t tried ahi poke sam choy yet, you should spend 20 minutes of your time on this salad to be hooked by fresh, unique flavors.

Traditional poke is made with traditional Hawaiian red salt, fresh local seaweed and roasted candlenuts. But these ingredients can be hard to find in other countries, so chefs have added ginger and soy sauce.

In Hawaiian, the word “poke” means “cut piece”. Poke is small cubes of raw fish with flavorful but not overpowering seasonings. It is a Hawaiian dish that reminds of Asian sashimi but with interesting twists. The fish for ahi poke can be fried or seared. Tuna is the most popular fish, but other types of fish can be used too.

Experience the joy of Hawaiian ahi poke sam choy

This recipe typifies classical Hawaiian cuisine. It features a blend of traditional ingredients with contemporary touches that creates a unique blend of flavors. This is a simple yet delicious dish at the crossroads of culinary cultures.

Course Lunch & dinner
Cuisine Hawaiian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 250 kcal

Ingredients

  • 2 pounds tuna, cut into small cubes
  • 1/2 soy sauce
  • 3/4 chopped green onions
  • 1 tbsp grated ginger
  • 2 tbsp sesame oil
  • 1 cored, minced chili peppers
  • 1/6 salt
  • 1 tbsp toasted sesame seeds
  • 1 tbsp chopped macadamia nuts

Instructions

  1. Take a bowl, combine soy sauce, tuna, green onions, ginger, sesame oil, salt, chili peppers, macadamia nuts, and sesame seeds. Gently mix everything. Cover and let it chill in a fridge for 10 minutes.

  2. Take lettuce leaves and spoon a couple of spoons of poke onto each piece. Serve immediately.

Recipe Notes

If you can't find fresh fish, go to the grocery store and choose sushi-grade fish (the one that is usually used for sashimi). Tuna fillets should have bright colors, not dry looking or dark. One-inch thick fillets are the bets for the salad.

If you need to toast your sesame seeds, just place them in a small saucepan and toast over medium heat. You can roast macadamia nuts too, just spread them on a baking sheet and toast for 8 minutes in a 300 degree F. oven. They should become lightly browned.

Ingredients

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