Hawaiian Poke - Revision history

Drimble Wedge at 00:36, 3 March 2014

2014-03-03T00:36:54Z

J.A.B.C: /* Ingredients & Utensils */

2014-03-02T01:30:21Z

Ingredients & Utensils

J.A.B.C at 01:29, 2 March 2014

2014-03-02T01:29:52Z

J.A.B.C: Hawaiian appetizer of raw fish and super soy succulence.

2014-03-02T01:25:14Z

Hawaiian appetizer of raw fish and super soy succulence.

New page

==Introduction==

Poke is a simple yet effective appetizer in Hawaiian cooking, and can be made in a lot of different varieties depending on who you talking to, personal tastes or where you learn it from. For that purpose, it makes it a fairly loose and easy recipe to get used to, and soon you'll be making your own variations. Feel free to edit the page with whatever version you want to make.

Poke can keep up to three days in the fridge from personal experience, but I wouldn't risk it for longer than that.

To start us off, I'll work with a simple variant that a friend from Oahu taught me.

==Ingredients & Utensils==

To start off, you'll need:

*A cutting board
*A container able to hold up to 3 cups
*A sharp knife

And for the Ingredients you'll need for the Poke:

(Pic Here)

*1-2 Ahi (Yellowtail) Tuna Steaks
*1 Cup Low-Sodium/No Sodium soy sauce (I use Aloha)
*1 TBSP Sesame Seed oil
*1 TSP Sesame Seeds
*1 TSP Sea Salt
*1 Lime
*2 TBSP Green Onions (Either pre-chopped or fresh chopped)
*1 Clove Garlic, minced (Or 2 TSP)
*1 TBSP Sriracha Hot Sauce

I added in:

*1 TBSP Fresh Rosemary
*1 TSP Fresh Cilantro, chopped
*2 TSP Crushed Red Pepper

==Preparation==
You'll want to set your Tuna Steaks out a few hours before you start to make sure they're defrosted thoroughly. You don't want to microwave it or use warm water, as it leads to the consistency being strange once it settles in the sauce.

===Sauce===
Start off by mixing the Soy Sauce and the sesame seed oil in the container, seal it up and give it a good shake or two to get it blended well. After that, add in the lime juice, Sriracha and salt and give it another shake. Add in the green onion, sesame seeds and garlic, shake and then set in the fridge for anywhere from 15 to 30 minutes.

===Fish===
Once you get the tuna defrosted, you'll want to cut them into squares, at least around 1"x1" cubes or close. Try to cut along the grain, so the pieces keep together once they start soaking.

After you've cut your pieces of tuna, take your sauce out of the fridge and place the tuna in the sauce. Set the poke back in the fridge for another 30 minutes, and it's ready to eat. You can eat it straight out of the container, on top of some rice, or eat it next to some Loco Moco or Kalua Pork.

[[category:Seafood]][[category:Appetizer]][[category:Hawaiian]][[category:J.A.B.C's Recipes|J.A.B.C]]

← Older revision		Revision as of 00:36, 3 March 2014
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−	[[category:Seafood]][[category:Appetizer]][[category:Hawaiian]][[category:J.A.B.C's Recipes\|J.A.B.C]]	+	[[category:Seafood]][[category:Appetizer]][[category:American]][[category:Hawaiian]][[category:J.A.B.C's Recipes\|J.A.B.C]]

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 And for the Ingredients you'll need for the Poke:
-[[image:Poke_Ingredients.jpg]
+[[image:Poke_Ingredients.jpg]]
 *1-2 Ahi (Yellowtail) Tuna Steaks
@@ Line 36: / Line 36: @@
 *1 TSP Fresh Cilantro, chopped
 *2 TSP Crushed Red Pepper
 ==Preparation==

@@ Line 1: / Line 1: @@
 ==Introduction==
@@ Line 17: / Line 19: @@
 And for the Ingredients you'll need for the Poke:
-(Pic Here)
+[[image:Poke_Ingredients.jpg]
 *1-2 Ahi (Yellowtail) Tuna Steaks