Best 2 Basic Poke Recipes

Poke popularity has soared in the past few years, transforming from a simple Hawaiian dish to a gourmet sensation served in trendy restaurants worldwide. Essentially, poke is raw fish marinated in a flavorful sauce, often served with rice, vegetables, and additional toppings. The beauty of poke lies in its versatility—it can be customized to suit any palate, with various fish options, marinades, and accompaniments to choose from. In this comprehensive guide, we will delve into the art of making basic poke, providing step-by-step instructions and offering a selection of delectable marinade recipes. Whether you're a seasoned poke enthusiast or a curious home cook looking to expand your culinary horizons, this article will equip you with the knowledge and inspiration to create mouthwatering poke bowls that will impress your taste buds and elevate your culinary repertoire.

Let's cook with our recipes!

AHI POKE BASIC

Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories Appetizers and Snacks Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

Steps:

In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

BASIC POKE

Basic Poke image

Poke (pronounced POH-kay), is a Hawaiian raw-fish salad made with marlin and ahi (yellowfin) or aku (skipjack) tuna. I make my own version of poke now, here where I live in Oregon, when the weather is good and hot. I drive over to my local fish market, and pick up some fresh kajiki marlin, which I cut into cubes. I buy my seaweed pickled in a bottle from an Asian food market, and I chop a small bunch with half a white onion, toss the garnish onto the cubed marlin in a stainless-steel bowl, squeeze a teaspoon or two of fresh wasabi onto it and mix in splashes of tamari sauce.

Provided by Garrett Hongo

Categories dinner, lunch, seafood, appetizer, main course, side dish

Time 5m

Yield serves 4

Number Of Ingredients 7

Ingredients

1 1/4 pounds best-quality tuna or marlin, cut into large dice
1/4 cup minced white onion
1/4 cup minced scallions
3 tablespoons reddish-brown seaweed, like limu kohu or ogo (see note)
1 tablespoon ground kukui nuts (also known as candlenuts; see note)
2 teaspoons sesame oil
1/2 teaspoon coarse sea salt

Steps:

In a large bowl, combine the fish, onion, scallions, seaweed and ground kukui nuts and toss gently with a wooden spoon to mix.
Drizzle with sesame oil and sprinkle with salt. Toss again and serve.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 4 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 1 gram, Sodium 302 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Fresh Ingredients: Use the freshest ingredients possible, especially the fish. This will ensure the best flavor and texture.
Quality Fish: Choose high-quality fish that is sushi-grade or sashimi-grade. This means that it has been properly handled and is safe to eat raw.
Use a Sharp Knife: Use a sharp knife to cut the fish into small, even pieces. This will help to prevent the fish from becoming mushy.
Season Well: Season the fish with salt, pepper, and other desired seasonings before marinating. This will help to enhance the flavor of the fish.
Marinate for at Least 30 Minutes: Allow the fish to marinate in the sauce for at least 30 minutes, or up to overnight. This will allow the flavors to penetrate the fish.
Serve Over Rice: Serve the poke over rice, with desired toppings such as avocado, cucumber, seaweed salad, and green onions.
Enjoy Immediately: Poke is best enjoyed immediately after it is made. The fish will start to lose its flavor and texture if it is stored for too long.

Conclusion:

Poke is a delicious and healthy dish that can be enjoyed as an appetizer or main course. It is easy to make and can be customized to your liking. With its fresh ingredients and bold flavors, poke is a surefire hit for any occasion. So next time you are looking for a quick and easy meal, give poke a try!