In the preceding recipe for Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre I pointed out the three appetizers on the appetizer plate: 1) Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre, 2) Minute Poke, and 3) Ahi Poke Stack.  This recipe is for the Minute Poke. I call it Deconstructed Poke.

Hawaiian Poke (pronounced “POH-kay”) is a traditional Hawaiian dish which consists of seasoned raw fish. (Did I mention I love Hawaii and go as often as I can?) It is a very popular food in the Hawaiian islands, where it is treated as a hallmark of local cuisine. It is designed as an appetizer, leading some people to refer to it as a sort of fish salad, which it is not. It is typically served in modest amounts which are designed to whet the appetite and raise interest in the rest of the meal.  Baby Lady & I could care less about its purpose and eat it whenever we can. It makes a great lunch or a light dinner and there are lots of varieties.

This Minute Poke is very much an appetizer and a wonderful one, too. I hope you like it.

Ingredients

• 5 oz. Ahi Tuna
• 3 Tbsp green onion thinly sliced
• 1/3 cup small diced white onion
• 1-1/2 tsp Sambal Oelek 
• 1 tsp oyster sauce
• 1 tsp soy sauce
• 1-1/2 sesame oil
• 1/4 tsp inamona*
• 1/4 tsp minced ginger
• Add Hawaiian salt to taste.

Instructions

To make the sauce, combine sambal oelek, oyster sauce, soy sauce, inamona and ginger in a small bowl and mix well.

Place a 1-3/4″ x 3-1/2″ x 2/1/2″ rectangular sushi mold in the middle of a shallow serving vessel.  Layer the ingredients in the mold in he following order: diced white onion, ahi, sliced green onion.  Press down and unmold.

Spoon the poke sauce around the poke.  Garnish with a small mound of Hawaiian salt and mounds of fresh seaweed around the rim  of the serving vessel.  Serve & enjoy!

NOTES: * inamona is a classic condiment used in Hawaiian cuisine, specifically poke as it enhances the flavor of the poke.  It is made of kukui nuts.  To make inamona roast whole kukui nuts in a 350 F oven until golden brown, roughly 90 minutes.  Cool the nuts, crack and scrape out the meat.  Mash the meat to a fine consistency in a mortar with a pestle.