Ingredients
|
1 piece of the freshest ahi you can get
¼ to ½ of a red onion, slices as thinly as possible 2-3 stalks of green onion, finely chopped Roasted sesame seeds |
2T shoyu
1T sesame oil Chili oil (if you have it) Sambal oelek, to taste |
What To Do
Cut the ahi into bite-sized chunks. Mix in sliced onions, as much as you like, but the ahi should be the dominant ingredient. Sprinkle in green onions to your liking, but again, making sure not to overpower the ahi.
Add 2T of shoyu and 1T of sesame oil and toss everything together. If you need to add more sauce, add in the same 2:1 ratio. Conversely, if you are making a single-size serving, reduce the amount of shoyu/sesame oil, but keep the same proportions.
Add a dash of chili oil if you have it, and then sambal oelek to your taste. Start off slowly. Let this sit for at least an hour. Roast sesame seeds sprinkle over right before serving.
Add 2T of shoyu and 1T of sesame oil and toss everything together. If you need to add more sauce, add in the same 2:1 ratio. Conversely, if you are making a single-size serving, reduce the amount of shoyu/sesame oil, but keep the same proportions.
Add a dash of chili oil if you have it, and then sambal oelek to your taste. Start off slowly. Let this sit for at least an hour. Roast sesame seeds sprinkle over right before serving.
Notes and Talking Story
- Really Fresh fish, weirdly enough, will not smell 'fishy', so this is a way you can use to gauge freshness.
- Best to buy a chunk of ahi rather than pre-sliced. Air degrades fish pretty quickly into a mushy mess.
- My poke doesn't use inamona (smashed kukui nuts) because not everyone tolerates this well, and it's darn near impossible to get outside of Hawaii. If you have it and add it, use sparingly because it also has medicinal uses as a very effective laxative.
- I also don't add limu/ogo (seaweed) because it is very hard to find.
