Chef's Table

Classic Poke

This Classic Poke recipe is a Hawaiian staple, using Skipjack or Ahi tuna, kukui nuts, limu seaweed, sesame oil, soy sauce and Sierra Nevada Pale Ale.

CourseAppetizer, Entrée | Main, Family Style, Fish, Main Dish, Salad
CuisineAsian, Beer Cuisine, Hawaiian
Cooking Beer StyleAmerican Pale Ale
Pairing Beer StyleAmerican Amber | Red Ale, American Blonde Ale, American Cream Ale, American India Pale Ale | IPA, American Pale Wheat Ale, Belgian Blonde Ale, Belgian Pale Ale, Belgian Witbier, Brut IPA, Dunckelweizen, English Bitter, Hefeweizen
SeasonalSpring Seasonal, Summer Seasonal
Food SectionFish, Poke
Cooking MethodMarinating, Raw
BreweryBeer Advocate, Firestone Walker Brewing Co., Sierra Nevada

Servings	Prep Time
8people	10minute

Passive Time

1hour

Servings	Prep Time
8people	10minute

Passive Time

1hour

Ingredients

Classic Poke Dressing Ingredients:

2tablespoon oil, sesame, toasted
2tablespoon Pale Alesuch as Sierra Nevada Pale Ale or Firestone Walker Pale 31
1tablespoon soy sauce | tamari | shoyu | liquid aminos
1teaspoon salt, seasuch as a Hawaiian sea salt or Fleur de Sal

Classic Poke Ingredients:

1/3cup green onions,washed, dried and sliced into thin rings
1/3cup onions, Maui or Walla Walla, sweet,peeled and chopped to a medium fine size
3tablespoon seaweed,such as limu or kohou, lightly chopped
1tablespoon nuts, kukui,roasted and ground, (inamona in Hawaiian)
1pound fish, sashimi grade (quality),such as skipjack (bonito), ahi (yellowfin) or yellowtail (hamachi), skinned and cut into half-inch cubes

Instructions

Classic Poke Dressing Directions:

In a medium-sized bowl, add the toasted sesame oil, soy sauce | tamari | shoyu | liquid aminos, Pale Ale of choice (something more citrus forward on the hopping will add a nice floral brightness to the dish) and salt; whisk until combined.

Classic Poke Directions:

In another bowl, add the green onion, sweet onion, seaweed, kukui nut and the fresh tuna. Carefully mix together with a spatula, being careful not to break apart any of the fish cubes. Next, re-whisk the sauce and pour over the tuna mixture. Toss to coat the poke evenly, then cover and let marinate in the refrigerator for at least 1 hour; can be covered for up to 2 days.

Recipe Notes

Poke Tips:

Fresh seaweed can be found in some Asian markets or at a high-quality seafood counter. If you can’t find any, ask your fish monger to special order it. Each type has its own texture and flavor, giving the final poke its special twist.
On the mainland, kukui nuts are harder to find. You can order them online.
As this dish is raw, high-quality, ultra fresh ingredients are needed. If sashimi grade (sushi quality) is not available, have your fish monger order it for you, before making this recipe.