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.
Servings Prep Time
8people 10minute
Passive Time
1hour
Servings Prep Time
8people 10minute
Passive Time
1hour
Ingredients
Classic Poke Dressing Ingredients:
Classic Poke Ingredients:
Instructions
Classic Poke Dressing Directions:
  1. 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:
  1. 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

Classic-Poke---Ahi-96

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.

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Executive Chef: Sean Z. Paxton

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