Maui Poke
With all the ingredients in this poke being from Maui, what better recipe title for this version?
Poke is a local Hawaiian dish; the word means “to slice or cut into cubes.” Think sashimi-quality raw tuna made into a fresh salad. First, the tuna is skinned and de-boned. Then the blood line is removed, and the loin is cut into small cubes and tossed with a light dressing or marinade—similar to a ceviche, but there’s no citrus juice that “cooks” the fish with acid, so it’s more like a tartare. This showcases the light, full-flavored tuna. Accentuate the natural flavors with a touch of soy sauce, sesame oil, a crunch of seaweed, some sesame seeds or nuts, and a few veggies. Simple to make, this dish is perfect served by itself or with several other variations of poke; just add a seaweed salad, nori wraps and a pair of chopsticks.
Makes: 1 pound of poke, serving 6–8 people
More Poke Recipes:
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Oct 2013 | Issue #81
- 1 tablespoon oil, sesame, toasted
- 1 tablespoon soy sauce | tamari | shoyu | liquid aminos
- 1 tablespoon Pineapple Mana Wheat, from Maui Brewing Co.
- 1 teaspoon Sriracha Hot Sauce, or other favorite hot sauce
- 1 teaspoon ginger, Hawaiian, peeled and grated fine
- 1 teaspoon garlic peeled and minced fine
- 1 teaspoon salt, sea preferably Hawaiian
- 1/4 cup green onion, washed, white and green part sliced thin
- 1/4 cup onion, Maui, peeled and chopped fine
- 3 tablespoon seaweed, ogo, washed and lightly chopped
- 2 tablespoon nuts, macadamia, roasted and chopped fine
- 1 pound tuna, sashimi quality, such as skipjack (bonito), ahi (yellowfin) or yellowtail (hamachi), skinned and cut into half-inch cubes
- In a bowl, using a whisk, combine the sesame oil, soy sauce, pineapple infused wheat ale, Sriracha hot sauce, ginger, garlic and salt. Set aside to use as a dressing.
- In a second bowl, add the green onion, Maui onion, seaweed, macadamia nuts (can substitute with a different nut) and tuna.
- Fold the ingredients together, then top with the poke dressing until all the ingredients are evenly coated. Cover the bowl with a lid or plastic wrap, and let the flavors infuse for 1 hour and up to 2 days.
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.
More Hawaiian inspired Beer Cuisine Recipes:
