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Ahi Poke
Mouthwatering bites of tender fresh ahi are the star of this delicious and health treat.
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Ingredients
- 1 pound sashimi-grade ahi tuna cut into 1/2″ cubes
- ¼ cup Maui sweet onion thinly sliced
- ¼ cup green onions diced
- ¼ teaspoon fresh ginger root grated
- 2 cloves garlic finely minced
- ¼ cup soy sauce
- ½ teaspoon dark sesame oil
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon chili oil
- ½ teaspoon red Hawaiian Alaea sea salt or Kosher salt
- 1 teaspoon toasted white sesame seeds
Method
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Combine all ingredients well, cover with plastic wrap and refrigerate for at least two hours to let flavors develop and marry.
Serve
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Place some poke in a martini glass and call it a “poke-‘tini”.
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Cut up won ton skins into triangles and fry in oil until crispy golden brown. Drain on paper bag. Sprinkle with a little sea salt while still hot. Line a serving plate with shredded Napa cabbage, then begin with a layer of chips, spoon some poke on the chips, then repeat layers building up to three layers–depending how high you want to make them. Serve with wasabi and soy sauce. Garnish with cilantro.
Cooks Notes
Note from Stephen: This is basically how we make it, but it’s mostly eyeballing the seasonings for the fish, and tasting to correct, if needed.