|YIELDS: 4 Servings||PREP TIME: 15 mins||COOK TIME: 0 mins||TOTAL TIME: 15 mins|
Poke is a traditional Hawaiian specialty that consists of cubes of fresh fish that have been marinated in a sauce and is typically served over rice. For this version, we’ve added some Sriracha and sambal to kick up the heat level, but feel free to adjust to suit your taste buds!
I went out Kayak Fishing with one of my most favorite people and good friend on Maui, Justin Cantare he's a dad of 3 little girls. He showed me the ropes on how to catch this incredible UKU (Gray Snapper) fish then we brought it back home and he taught me how to make the best Poke you will ever eat!
If you are ever on Maui you need to have Justin take you out on the water!
1 lb fresh Uku, cut into ½” cubes (Can substitute tuna or salmon if Uku is not available - just make sure it’s sushi grade and very fresh.)
Pinch of Hawaiian sea salt
1 tsp minced ginger
1 tbsp oyster sauce
1 tsp tamari
1 tbsp sambal oelek
1-2 tsp Sriracha, to taste
3 tbsp tobiko (can be usually be found at Asian markets or online)
½ sweet yellow onion, diced
2 tbsp mayonnaise
1 tsp sesame oil
White rice, for serving
Seaweed salad, for serving (optional)
Sweet soy glaze, for topping
Furikake seasoning, for topping
Thinly sliced green onion, for garnish
- Combine the Uku, sea salt, ginger, oyster sauce, and tamari in a large bowl. Mix well.
- Taste and adjust seasoning, if needed.
- Stir in the sambal oelek and Sriracha and mix well.
- Add the tobiko and diced onion and mix.
- Lastly, stir in the mayo followed by the sesame oil.
- To serve, start with a scoop of white rice, add some seaweed salad, then top with a scoop of the poke.
- To finish, drizzle with a bit of sweet soy glaze, sprinkle with a generous pinch of furikake, and garnish with green onions. Enjoy!
Recipe by Justin Cantare