by dymnyno
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dymnyno's Notes:
Expand2 pounds fresh (sushi grade) ahi Ask a question about this ingredient
1/2 cup maui onion or sweet yellow onion, minced Ask a question about this ingredient
1/2 cup green onions , thinly sliced Ask a question about this ingredient
1/4 cup fresh ginger, peeled and minced Ask a question about this ingredient
2 tablespoons fresh cilantro, finely chopped Ask a question about this ingredient
1 teaspoon chili oil Ask a question about this ingredient
1 tablespoon fresh lime juice Ask a question about this ingredient
1 tablespoon shoyu (soy sauce) Ask a question about this ingredient
3 tablespoons champagne vinegar Ask a question about this ingredient
1/4 cup cashew nuts, chopped Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
pinch of sugar Ask a question about this ingredient
2 tablespoons tobiko (flying fish roe) optional if you can find it, great if you can! Ask a question about this ingredient
Slice the fresh ahi into ribbons and then into small bites.
Ask a question about this stepMix all the other ingredients together; onion, green onion, ginger, cilantro, chili oil, lime juice, soy, vinegar, cashew nuts, olive oil, tobiko, and pinch of sugar.
Ask a question about this stepAdd the mixture to the fish a little at a time until you create a balance of flavors. (it will probably be all the mix but don't assume....you don't want anything to overwhelm the delicate flavor of the fish.
Ask a question about this stepCover and give it an hour to marinate flavors .
Ask a question about this stepServe in lettuce cups or place in a bowl and give everyone a set of chopsticks to help themselves, Hawaiian style. The recipe for Thomas Keller's cornets is in The French Laundry Cookbook (or online)
Ask a question about this stepThis recipe for POKE is also delicious when wild salmon is used instead of ahi.
I don't think I can get through these poignant stories - already went through a couple kleenex. My Mom smoked from age 15 until a month before I lost her. I love your story and your recipe!
What a loving way to remember and honor your mom, Mary. Thank you for sharing some memoies of your mom with us. I too used to have a 2+ pack habit/day and quit 20 years ago. Hardest thing I've ever done. My husband used to live in Hawaii and I'll have to make this recipe for him. It looks wonderful!
Mary,
What a sweet and sad story. My mother was also a heavy smoker until a few years ago when some medical problems caused her to quit--and she has been blessedly healthy. This is such a nice tribute to your mom.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
I love this dymnyno - so true too! Many local Hawaii gatherings would be incomplete without at least one type of poke, especially ahi. I like your use of cashews instead of the more traditional (although difficult to source) kukui nut or inamona. YUM!!