Mouthwatering bites of tender fresh ahi are the star of this delicious and health treat.
Course
Appetizer, Main Course
Cuisine
Hawaiian
Prep Time15minutes
Total Time15minutes
Servings8
Ingredients
1poundsashimi-grade ahi tunacut into 1/2″ cubes
¼cupMaui sweet onionthinly sliced
¼cupgreen onionsdiced
¼teaspoonfresh ginger rootgrated
2clovesgarlicfinely minced
¼cupsoy sauce
½teaspoondark sesame oil
¼teaspooncrushed red pepper flakes
½teaspoonchili oil
½teaspoonred Hawaiian Alaea sea salt or Kosher salt
1teaspoontoasted white sesame seeds
Method
Combine all ingredients well, cover with plastic wrap and refrigerate for at least two hours to let flavors develop and marry.
Serve
Place some poke in a martini glass and call it a “poke-‘tini”.
Cut up won ton skins into triangles and fry in oil until crispy golden brown. Drain on paper bag. Sprinkle with a little sea salt while still hot. Line a serving plate with shredded Napa cabbage, then begin with a layer of chips, spoon some poke on the chips, then repeat layers building up to three layers–depending how high you want to make them. Serve with wasabi and soy sauce. Garnish with cilantro.
Cooks Notes
Note from Stephen: This is basically how we make it, but it’s mostly eyeballing the seasonings for the fish, and tasting to correct, if needed.