Ahi Tuna Poke.
This is one of those things that make my heart sing. *LALALA* I mean, how do you go wrong?! Sashimi grade fish chopped and marinated with the addition of onions and garlic and ginger and all the yummies?! UGH I DIE. I LOVE LOUD FLAVORS AND THERE ARE SO MANY OF THEM I CAN’T EVEN HANDLE.
But before I freak the eff out and break out into recipe sharing, I decided to share with you my most recent fishing adventure. 🙂
I LOVE FISHING and last month fishing had been pretty amazing with the hurricanes pushing all the fish up to OC! If you ever want to get into fishing, the secret is being prepared…check fishing reports, get the right gear by being organized and doing your research, don’t MURDER your LIVE bait, and make friends with (or tip out ahead of time) the deckhands; they’ll hook you up! 🙂
GONNA KILL ME SOME FISH.
This is me and the boys before loading the boat!
We slept on the boat all night which I highly DO NOT RECOMMEND if you get seasick; if you do get seasick, Bonine up! The following morning, we start catching fish BRITE N’ EARLY!
And lo and behold…Yep…I made this fish my b****. WHOSE yOUR DADDY fishie?!?!
WOOHOO. Ok so now how do I make me some poke?!
Here’s what you’ll need for seasoning:
Get your ingredients together and start with the VEGGIES…CHOP THAT ISH!
CUT YO FISH!
In case you get some Tuna with skin on, I’m going to show you how to take it off. It’s ridiculously easy. See that little edge part that lifted up? Just take that and peel it. Peel the skin off delicately but with a bit of anger since it’s separating you away from the delicious ruby cubes of awesomeness.
While peeling, hold the meat of the fish down and pull the other way. Kind of like waxing your legs in a slow painful way…
Then start cutting them into ½ inch strips so you can dice them into ½ inch squares.
WAHLAH! Pink beautiful cubes of just pure deliciousness. YUM.
Then throw it all together and create MAH-JEEK!
And the SAUCING begins…*add all sauce here*
MIX it. 😉
MAH GAWWW THAT LOOKS SO GEWDD. Sneak a taste test and add salt or soy if needed. If you like it a bit more acidic, add more Ponzu, if you like a bit more spice, add more Siracha, etc etc..you know what i mean. Make sure you let this refrigerate for at least 2 hours to let the flavors dance together and be merry!!
For serving, I highly recommend COOLED or LUKEWARM white Korean/Japanese rice. Trust me, its better eating with the raw fish!
KAI’S SPICY AHI POKE
A little taste of Hawaii at home! I promise you’ll love this recipe and it’s so easy!
Difficulty Level: Easy
Serving: Two lbs of Poke
Prep time: 30 Minutes
Cook time: none!
2 lbs of Sashimi Grade tuna (be SURE it’s sashimi grade!)
1 Cup of Diced Yellow Onions (or 1 medium onion)
2 Green Onion Stalks, diced
½ Teaspoon of grated Ginger
1 Teaspoon of Sesame Seeds
1 Teaspoon of minced Garlic
1 Teaspoon of Korean Pepper Flakes (gochugaru); this can be substituted with red pepper flakes
1 whole chopped Jalapenos (I do WITH the seeds, feel free to de-seed if needed)
3 Tablespoons of Light Soysauce
2 ½ Tablespoons of Ponzu (Citrus Soysauce)
1 Tablespoon of Siracha
Salt to taste!
Prepare your onions, green onions, jalapenos, ginger, and garlic; set aside. Cut your fish and place in a mixing bowl. Mix all above ingrediants.
Refrigerate for at least 2 hours before enjoying and eat within 48 hrs of marinade.
Guess what?! THIS IS PRETTY HEALTHY FOR YOU…except for the sodium part. 😉
Last Tidbid: If you ever catch your own fish or someone gives you wild caught TUNA…just know, it does NOT keep well. It is best eaten within a couple days or it will go mushy and disgusting or start to rot. ew.