hawaiian poke

Hawaiian poke: a recipe my sweet hubby found for me.

My hubby hangs out a lot on what I call “fish book”. It’s like facebook but, for fishermen. He loathes facebook…but fishbook is justified since it’s “useful information” as he says.

I have to agree, because this recipe is very useful. It’s the answer to my sushi craving without having to make rice. It’s got the spicy sesame kick that I simply adore… and, since it’s made with previously frozen fish, just about anyone can make it.

I also learned from reading his “fish book” that most sushi restaurants freeze their sushi beforehand, to kill any parasites. Hmmm… interesting. So, I made this with the fresh blackfin tuna my hubby caught and I froze.

I used blackfin tuna, because that’s what I had… if you are lucky enough to have access to say, yellowfin or bluefin tuna…feel free to use that.

I diced my fish into 1″ cubes, feel free to go smaller if that suits you.

I’m lucky enough to have a Oriental market nearby, so I have access to these items. BUT- in the recipe, I will offer substitutions that work just as well.

I served mine over seaweed salad, but I also read that it can be served over sticky rice. And, no you don’t have to use chopsticks. I love eating with chopsticks. It forces me to eat slower. Otherwise, I’d eat this bowl in 2 minutes. It’s that yummy.

Hawiian Poke

Prep time: 5 mins

Total time: 5 mins

Ingredients

1 pound tuna, diced into either 1″ or 1/2″ cubes
1/4 sweet onion, diced finely
1 bunch green onions, thinly sliced, including the green
1/4 cup soy sauce
1 tablespoon sweet rice wine OR 1 teaspoon brown sugar
2 tablespoons rice vinegar OR 1 tablespoon white vinegar
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds
1 teaspoon hot sauce (I use the one with the rooster)

Instructions

Mix all liquid ingredients in a bowl , add the tuna and the onions,and sesame seeds- mix well and refrigerate 2 hours or overnight, stirring on occasion.
To serve:
Ether spoon over a bad of sticky rice, seaweed salad or lettuce.