In Hawaii, you can find the salad of uncooked fish in almost every place where food is served. You can see it on fancy restaurant menus and seafood bars, in grocery stores and on the table at birthday parties. Ahi poke is very easy to make, the main part of the work is shopping for fish because it matters the most.
The most common fish used in poke is “Ahi” or tuna, but shrimp, salmon and other fish is fine too. The best fish to get is fresh, quality tuna. However, if you only can find frozen fish, that can work as well.
The add-ins to raw fish are endless. This salad is to your own taste buds, but here we will share the authentic version. We would only recommend not to let other flavorings overpower the delicate fish, but to enhance the taste.
The authentic Hawaiian ahi poke recipe that everyone can make
Ahi Poke is a popular Hawaiian raw fish salad served in small plates. If you're skeptical about eating uncooked fish, we would urge you to give it a try anyway.
- 1/2 cup green parts of scallions, sliced
- 1 lb raw tuna, cut into small cubes
- 1/4 cup sliced red onions
- 2 tbsp soy sauce
- 1 tbsp Hawaiian sea salt or Kosher salt
- 1/2 tbsp sriracha
- 1 tbsp sesame oil
If you have frozen tuna, leave it on a kitchen table for an hour.
When the fish is thawed, slice it into small cubes. Smaller cubes will give more flavor.
Take a medium bowl, combine soy sauce, sriracha, sesame oil, chopped scallion, red onions, and tuna. The sauce should coat the fish.
Top with a bit of scallions.
Serve immediately or cover and refrigerate for a day.
Maui locals sometimes use Louisiana Hot Sauce, spicy Mayo or honey instead of Sriracha, you might try it, too. If you have a bit more time, you can add scallion, soy sauce and sesame oil in a bowl and let it chill in еру fridge for 30 minutes. With the marinade, you get a bit more flavor.
Hawaiian salt used in the recipe is less salty than the US salt. It has a robust flavor and a red color due to the iron oxide. If you can't find it in a store, coarse Kosher salt is a great substitute.