Ahi Poke Moco Food

AHI POKE

Steps:

• Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.
• Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.

ATOMIC AHI POKE (SPICY AHI POKE WITH CHILI WATER)

Steps:

• Cut the tuna into bite-size cubes and place in a medium mixing bowl. Pour the Chili Water and shoyu over the tuna cubes. Add the rayu and Sriracha sauce. Mix together and let the tuna marinate for a couple of minutes.
• Dice the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl. Add the seaweed salad and mix all the ingredients together.
• Before serving, sprinkle the sea salt and Japanese spice on top of the poke. Finish off by adding the tobiko.
• Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. You can cut a slit into a Hawaiian chile and hang on the glass as a garnish.
• Heat the chiles, ginger, garlic, vinegar and salt with 2 cups water in a saucepan, but do not bring to a boil. Stir all the ingredients and place in a bottle or jar (slightly larger than 1 pint) and seal off. (Be cautious of the steam for it will irritate your eyes and nasal cavity.) Refrigerate overnight and allow the flavor to develop in the water. Use as you would any hot sauce.

HAWAIIAN AHI POKE

Steps:

• Add tuna and sesame oil to a large mixing bowl. Gently mix until all the fish is coated in oil. Sprinkle salt evenly across the fish. Add the cucumber, onion, ogo, inamona, chile flakes, garlic and hot sauce and thoroughly mix until ingredients are evenly dispersed. Refrigerate 30 minutes. Divide into portions and serve.

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Steps:

• Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
• Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
• Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

MAUI STYLE AHI POKE

Steps:

• Cut the Ahi, place in a mixing bowl.
• Add all the rest to a separate bowl and mix. Let stand about 10 minute and stir again.
• If using frozen Ahi add chili sauce to above bowl.
• Add to the Ahi and very gently mix, not to break up Ahi.
• Place on a platter, garnish with the rest of the green onion.
• Platter tips.
• Coconuts split in half for bowls, pineapples cut in half and scooped out,save. " cut the long way top to bottom" leave top leaves in place. Save scooped pineapple for another Beachbumlahaina dish.