Fresh, traditional ahi poke stack with Sriracha souce

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

Ahi poke stack is should be prepared with quality, fresh fish mixed with homemade sauce and fresh veggies. Local Hawaiians eat it as an appetizer or a main dish. Poke can be found in most Hawaiian restaurants and homes. Poke is a Hawaiian word for “small piece”. It refers to small cubes of raw fish, while ahi means marinated in sauce, oils and other flavorings like ginger and onions.

We’re serious here, ahi poke stacks are the perfect bite of tastiness. The fresh fish combined with chopped ginger, pepper flakes and honey is perfection. Topped with delicious sauce and served with wontons, it will make you and your family go crazy for more.

Stacks are simple to make and they can be prepared ahead of time so that you won’t be scrambling around before others come. Only wonton wrappers require cooking, which takes less than 5 minutes. The whole salad is ready in 20 minutes.

Since the fish is served raw, you need to make sure you get quality tuna. To make it easier for yourself, you can buy pre-marinated fish from your local seafood store. If you can’t find tuna, other types of fish are fine too.

Fresh, traditional ahi poke stack with Sriracha souce

This stack recipe is an easy, delicious and fresh seafood meal idea. It's full of healthy nutrients, and just eating the salad is very fun. You can easily make your stack look like an expensive restaurant meal.

Course Lunch & dinner
Cuisine Hawaiian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 330 kcal

Ingredients

  • 1/2 cup coconut aminos
  • 1 tbsp melted raw honey
  • 1/4 tbsp salt
  • 1/4 tbsp black pepper
  • 1 tbsp sesame oil
  • dash ginger
  • dash red pepper flakes
  • 1.5 lbs tuna steaks, chopped into small cubes
  • 1 cucumber, chopped and peeled
  • 1 red onion, chopped and peeled
  • 2 medium chopped tomatoes
  • 1 cup broccoli slaw
  • 2 medium peeled and chopped avocados
  • dash sesame seeds
  • 1/2 chopped cilantro
  • 1 whisked egg
  • 1/2 cup flour
  • 1/8 tbsp sea salt for wontons
  • 1 cup water
  • 1 tbsp coconut oil

Instructions

  1. Start by marinating the ahi. Place the aminos, honey, sea salt, black pepper, sesame oil, ginger and red pepper flakes in a bowl. Add the tuna, let it chill in a fridge for a little bit. You can cover the bowl with the lid.

  2. Then prepare the crusty wontons. Take a medium bowl and add the egg, flour, liquid and salt and stir well.

  3. Take a frying pan, heat a tablespoon of the coconut oil, pour the wonton mixture. You can control the size of wontons, make them bigger or smaller. Just make them bigger than the size of your stacker.

  4. Fry every piece for a couple of minutes, carefully flipping when they get a brown color and frying from another side. When one wonton is ready, let it sit while you're making the others. Once you master it, you can do all wontons in 5 minutes.

  5. Finally, make the stacks. Put a wonton on a plate, place the stacking ring on the dumpling. Add a tablespoon of tuna inside. Make the first flat layer by pressing the fish down. It will help create a solid tower when you serve it without the ring.

  6. Put a scoop of onions, cucumbers and other vegetables into the stacker. The last layer should be avocados. Carefully press the tower down.

  7. When everything is stable, remove the ring. Form all towers. Serve right away.

Recipe Notes

You can make poke in advance, it can be refrigerated for 3 hours. Poke can be kept in a refrigerator for a day, just drizzle it with ¼ teaspoon sesame oil before eating. You can turn this recipe into a dip. Cook the wontons and put poke in a bowl to scoop. Try substitute tuna for salmon, crab, octopus, mussels, scallops or oysters.

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