Hawaiian Poke

Description

Poke is a dish that traces its origins back prior to European contact with the Hawaiian islands. Ancient Hawaiians enjoyed a similar dish made with raw fish, seaweed and local kukui nuts (some versions of poke are made with kukui or macadamia nuts). This dish evolved with as various different groups of people came into contact with Hawaii. The most notable influence to this dish came from Asian immigrants, who brought sesame oil and soy sauce along with them, which are ingredients that now feature prominently in traditional poke. In recent times, poke has become popular outside of Hawaii, and many poke establishments can be found throughout the US mainland. Poke bowls are a popular variation of this dish that contain many additional ingredients, such as avocado, spicy mayonnaise, edamame, kimchi and tofu, to name just a few.

Ingredients

(Makes 2 servings)

• 1/2 lb. sushi-grade tuna, cubed (225 g)

• 1 tbsp soy sauce (15 ml)

• 2 tbsp vidalia onion, diced (24 g)

• 1 tsp honey (20 g)

• 1 tsp sesame oil (15 ml)

• 1 tsp sesame seeds (10 g)

• 1 green onion, sliced (15 g)

• 1 tbsp dried seaweed, such as wakame (10 g)

Preparation

In a large bowl, mix together all ingredients and serve immediately. If you chose to eat this dish as a meal, serve alongside steamed white rice.

Notes

• Since this dish is made with raw fish, it should be consumed within the same day that it was prepared.

• Make sure to purchase high quality fish that is intended to be used for raw preparations.

• Another common variation of this dish uses raw salmon.