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.
POKI
My preschoolers are sushi fiends, and we literally have to save to take them to a sushi bar. We use this to tide them over between trips. This is an easy and versatile dish that can be used as entree, appetizer, or salad. While this is typically a Hawaiian dish that is readily available on the west coast(where I grew up), it hasn't made it's way to Washington DC. There are probably hundreds of dressing and fish combinations that can be classified as Poki, but this is the one I like.
Provided by Akikobay
Categories Tuna
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Blend all ingredients EXCEPT the tuna in a non-reactive bowl.
- Mix well, taste and season, adding salt as necessary.
- Use as much of the sesame oil and the red chili sauce as you like-- or can stand.
- Cut tuna into small, uniform bits approximately 1/2 inch square or so.
- (I like my morsels on the small side.) Gently toss the tuna in the dressing and let sit in the refrigerator for 30 minutes.
- Serve as an appetizer with shrimp chips (the kind that you get at the Asian grocery store and fry yourself) or fried wonton chips.
- Serve as an"entree" dish with steamed short grain rice.
- Serve as a salad over seaweed or lettuce.
- A note on the ingredients-- this is a raw fish dish, so it's very important to get sushi/sashimi grade#1 tuna from a reputable seafood supplier.
- Any tuna will work, but I've used Ahi and Big Eye (Yellowtail) most often.
- As you prepare the fish, make sure that your utensils are very clean and cool or cold.
- The roasted sesame oil should be the Asian kind.
- If you can't find the Vietnamese red chili sauce, crushed red pepper or wasabi paste would be great substitutes.
- Poki doesn't keep well, so make only as much as you're sure to eat in one sitting.
- If you're putting this on a buffett, stick the bowl on a bed of ice or else it'll start looking a bit gray.
TRADITIONAL STYLE POKE BOWL
Poke, once found only in Hawaii, has grown in popularity throughout the continental U.S. and worldwide in recent years. What is this trending dish, you might ask? Although eaten by ancient Hawaiians using freshly caught fish massaged with sea salt, seaweed and crushed kukui nuts, it didn't receive its official name of poke (pronounced poh-kay, rhymes with okay), which means "to cut into pieces," until around the 1960s. As people flooded to Hawaii from Asia, they added their own cultures' ingredients like soy sauce, green onions, sesame oil and furikake, that have become staples of the dish today. There is a range of variations to the dish that includes ingredients like octopus (he'e in Hawaiian and tako in Japanese), crab, tofu, avocado, jalapenos, chile flakes, garlic, ginger and much, much more. You can serve poke as a bowl, nachos, musubi (another Hawaiian favorite), tacos, tostadas, and the list goes on. Today, we are presenting a traditional style poke bowl, unequivocally the most popular style in Hawaii.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
- Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
- To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!
AHI POKE BASIC
This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
Provided by Josh Chan
Categories Appetizers and Snacks Seafood
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g
AUTHENTIC HAWAIIAN POKE RECIPE
This authentic poke recipe is from Roy's on Maui Island
Provided by Roy Yamaguchi
Categories Maui
Time 5m
Number Of Ingredients 8
Steps:
- 1. Pat ahi dry and cut into 1/2 inch cubes. 2. Combine all other ingredients in bowl. 3. Add a bit of dressing in at a time and taste it until you have just enough to enhance the flavour of the fish. 4. It can be served immediately. If waiting to eat it, it must be refrigerated.
MAINLAND POKE
It's called 'mainland poke' because it's made with things that are easy to find on the mainland. Traditional poke sometimes has ingredients that are difficult to find in some places. I grew up in Hawaii and I miss the food, so I made this!
Provided by Halley Jarrett
Categories Seafood Fish Salmon
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Place salmon, shoyu, green onion, onion, sesame oil, macadamia nuts, sesame seeds, red pepper flakes, ginger, and pepper in a large bowl. Mix thoroughly.
- Marinate in the refrigerator for 1 hour before serving.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 9.6 g, Cholesterol 62.4 mg, Fat 18.8 g, Fiber 2.4 g, Protein 27.9 g, SaturatedFat 2.8 g, Sodium 3661.5 mg, Sugar 2.3 g
POKE BOWL
Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi - a Japanese seven-spice mix
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
- Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
- In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
- To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.
Nutrition Facts : Calories 839 calories, Fat 53 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 2.6 milligram of sodium
BASIC POKE
Poke (pronounced POH-kay), is a Hawaiian raw-fish salad made with marlin and ahi (yellowfin) or aku (skipjack) tuna. I make my own version of poke now, here where I live in Oregon, when the weather is good and hot. I drive over to my local fish market, and pick up some fresh kajiki marlin, which I cut into cubes. I buy my seaweed pickled in a bottle from an Asian food market, and I chop a small bunch with half a white onion, toss the garnish onto the cubed marlin in a stainless-steel bowl, squeeze a teaspoon or two of fresh wasabi onto it and mix in splashes of tamari sauce.
Provided by Garrett Hongo
Categories dinner, lunch, seafood, appetizer, main course, side dish
Time 5m
Yield serves 4
Number Of Ingredients 7
Steps:
- In a large bowl, combine the fish, onion, scallions, seaweed and ground kukui nuts and toss gently with a wooden spoon to mix.
- Drizzle with sesame oil and sprinkle with salt. Toss again and serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 4 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 1 gram, Sodium 302 milligrams, Sugar 1 gram, TransFat 0 grams
More about "basic poke food"
BASIC HAWAIIAN TUNA POKE – OLYMPIASEAFOOD
From olympiaseafood.com
8 POKE BOWL RECIPES THAT WILL INSPIRE HEALTHY MENU …
From hitchcockfarms.com
BEST AHI POKE BOWLS RECIPE - HOW TO MAKE AHI POKE …
From delish.com
BEST HOMEMADE POKE BOWL RECIPE – A COUPLE COOKS
From acouplecooks.com
30 POKE CAKES THAT ARE REALLY EASY TO MAKE - PUREWOW
From purewow.com
POKE (HAWAIIAN DISH) - WIKIPEDIA
From en.wikipedia.org
EASY TO MAKE POKE BOWL RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HOW TO MAKE THE BEST AHI POKE - KITCHN
From thekitchn.com
POKE BOWL | RICARDO
From ricardocuisine.com
QUICK & EASY POKE BOWL RECIPE – COOK THE HOTTEST …
From youtotallygotthis.com
SPICY TUNA POKE RECIPE - HOW TO MAKE TUNA POKE …
From honest-food.net
THE TASTIEST (AND EASIEST) POKE RECIPE TO MAKE AT HOME
From themanual.com
8 POKE BOWL RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
ESSENTIAL THINGS TO KNOW ABOUT POKE | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
POKE IS THE EASY, HEALTHY HAWAIIAN DISH YOU NEED | THE STAR
From thestar.com
POKE BOWLS — BASICS WITH BABISH
From basicswithbabish.co
6 THINGS TO KNOW ABOUT HAWAIIAN POKE - MICHELIN GUIDE
From guide.michelin.com
5 STEPS TO BUILDING THE PERFECT POKE BOWL | CHEF SOUS CHEF
From chefsouschef.com
HOW TO BUILD A POKE BOWL | BON APPéTIT
From bonappetit.com
HOW TO MAKE POKE, A VERY POPULAR FOOD - STEP TO HEALTH
From steptohealth.com
GET TO KNOW POKE | WHOLE FOODS MARKET
From wholefoodsmarket.com
6 INGREDIENTS THAT CAN MAKE OR BREAK YOUR POKé BOWL
From sevenpie.com
HAWAIIAN AHI POKE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
RECIPE: MAKE HAWAII-STYLE AHI POKE WHEREVER YOU ARE
From hawaiimagazine.com
WHAT IS A POKE BOWL? + 20 BEST POKE BOWL RECIPES
From irenamacri.com
HOW TO ASSEMBLE PERFECT POKE BOWLS - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO THROW A POKE PARTY - SERIOUS EATS
From seriouseats.com
FROM ARARE TO OGO: KNOW YOUR POKE ADD-INS | BON APPéTIT
From bonappetit.com
10 EASY POKE CAKE RECIPES | KITCHN
From thekitchn.com
HAWAII-STYLE POKE - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
9 TIPS FOR PERFECT POKE | FOOD & WINE
From foodandwine.com
6 THINGS TO KNOW ABOUT HAWAIIAN POKE - MICHELIN GUIDE
From guide.michelin.com
25 MUST TRY SUPER DELICIOUS EASY POKE BOWLS - THIS TINY BLUE HOUSE
From thistinybluehouse.com
HOW TO MAKE A POKE BOWL LIKE A TRUE HAWAII LOCAL
From huffpost.com
35 EASY TO MAKE POKE BOWL RECIPES WORTH TRYING - MERAKI LANE
From merakilane.com
THE 6 AUTHENTIC POKE BOWL RECIPES TO ADD TO YOUR COOKING ROUTINE
From wideopeneats.com
WHAT IS POKE? HERE'S HOW TO MAKE THE HAWAIIAN DISH AT HOME
From tampabay.com
5 REASONS YOU SHOULD EAT MORE POKE BOWLS: AN R.D. EXPLAINS
From mindbodygreen.com
WHAT’S THE DEAL WITH POKE? - EATER
From eater.com
EASY POKE SAUCE RECIPE - THE WOODEN SKILLET
From thewoodenskillet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love